Lemon-Garlic Sardine Toasts

Bright, flavorful toasts featuring sardines, garlic, and lemon, perfect as an appetizer or snack.

Scale

240 g canned sardines, drained (two 120 g cans)
8 slices good country bread or baguette (about 300 g)
30 ml extra-virgin olive oil (2 tbsp)
Zest and juice of 1 small lemon (about 15 ml juice)
1 clove garlic, minced
15 g fresh parsley, chopped (1/4 cup)
Pinch of red pepper flakes (optional)
Coarse sea salt and freshly ground black pepper, to taste
Optional: flaky sea salt, extra lemon wedges, or thinly sliced pickled shallot for tang

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Preheat oven to 200°C (400°F). Slice bread about 1.5 cm thick, brush with olive oil, and bake for 6–8 minutes until golden and crisp.
In a small skillet, heat olive oil and sauté minced garlic for 30–45 seconds until fragrant.
Drain sardines, pat dry, and flake into a bowl.
Pour warm garlic oil over sardines, add lemon zest, juice, parsley, red pepper flakes, and salt. Gently fold to combine.
Divide the sardine mixture among toasts, sprinkle with flaky sea salt and parsley, and serve immediately.

Avoid over-mashing the sardines for the best texture. Mix ingredients up to 6 hours ahead for convenience.