Description
Bright, briny, and silky lemon caper sardine pâté served on warm crostini — an elegant appetizer perfect for any occasion.
Ingredients
Scale
- 2 cans sardines (oil-packed)
- 75 g (2.6 oz) cream cheese or labneh
- 30 g (2 tbsp) capers (drained and chopped)
- 1 lemon (zest + 1 tbsp / 15 ml juice)
- 1 small shallot (30 g / 1 oz)
- 10 g (2 tbsp) fresh parsley (chopped) or dill
- 30 ml (2 tbsp) extra-virgin olive oil
- Salt & black pepper (to taste)
- 1 small baguette (250 g / 9 oz)
Instructions
- Preheat the oven to 200°C (400°F). Slice the baguette into 12–18 thin slices and brush with olive oil. Toast for 8–10 minutes until golden.
- Finely chop the capers, parsley, and mince the shallot. Zest the lemon and measure the juice.
- In a food processor, combine sardines, cream cheese, capers, shallot, lemon zest, lemon juice, olive oil, and reserved sardine oil. Pulse until combined but slightly chunky.
- Transfer to a bowl, taste, and adjust seasoning with salt and pepper. Fold in chopped parsley.
- Spread the pâté on each crostini and garnish with extra capers, lemon zest, and olive oil. Serve immediately or chill for up to 2 hours before serving.
Notes
Alternatively, use Greek yogurt for a lighter option. For a spicier kick, stir in harissa or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 crostini
- Calories: 240
- Sugar: 1.8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 35mg