Sardine Goat Cheese Crostini — Quick Elegant Appetizer
By Maya Thompson — Culinary school graduate, 12 years as a professional chef.
Published 2026-02-18
Bright, salty sardines meet tangy goat cheese on crisp, olive-oil toasted bread. This sardine goat cheese crostini is creamy, crunchy, and full of umami. I developed this version while testing simple, high-flavor bar snacks. After trying different breads and goat cheeses across eight tests, this balance proved best for texture and bite. The recipe uses pantry staples and takes only 25 minutes. Read on for why it works, precise steps, and tips chefs use at home.
Why This Recipe Works
- Crisp crostini provide a firm base so the spread doesn’t make the bread soggy.
- Tangy goat cheese balances the oiliness of sardines for a bright finish.
- A light brush of olive oil and quick broil gives focused browning without drying the fish.
- Lemon and chili lift the sardines into a more complex flavor profile.
- Small, equal portions let the topping shine and make the dish easy to serve.
Ingredients Breakdown
- Baguette (or small crusty loaf): Thin slices toast crisp. Thicker slices will stay chewy and can flop under the topping.
- Extra-virgin olive oil: For brushing and flavor. Use a good, fruity oil for the best aroma.
- Fresh garlic: Rubbed on warm crostini for a subtle garlic note. Raw minced garlic will be stronger.
- Soft goat cheese (chevre), 150 g (5.3 oz): The creamy base. A fresh goat cheese works best for spreadability. Using a firmer aged chèvre will change texture and salt.
- Canned sardines in olive oil, 2 cans (~120 g drained each / 4.2 oz): Mildly oily, full-flavored. If using water-packed sardines, add a drizzle of olive oil.
- Lemon zest and juice: Brightens and cuts oiliness. Use zest sparingly; it can dominate.
- Red pepper flakes or thinly sliced fresh chile: Adds heat. Omit for mild palates.
- Fresh herbs (flat-leaf parsley or chives): Freshness and color. Parsley keeps the flavor light.
- Sea salt and freshly ground black pepper: Season to taste. If you use salted sardines, be cautious with extra salt.
- Optional capers or cornichons: Add briny contrast. Use sparingly to avoid overpowering.
Substitution notes: You can substitute Greek yogurt (120 g / 1/2 cup) for half the goat cheese for a lighter spread. This will reduce creaminess and increase tang. If you swap a seeded sourdough for the baguette, reduce toasting time by 1–2 minutes.
Essential Equipment
- Baking sheet: For toasting the crostini. A rimmed sheet prevents oil drips.
- Small bowl and fork: For mixing the cheese and lemon.
- Tongs or a spatula: To turn bread while toasting.
- Oven or broiler: Broiler for quick browning; oven at 200°C (400°F) works too.
- Chef’s knife and cutting board: For slicing bread and herbs.
- Optional: Microplane for zesting lemon; if not available, use a sharp peeler then mince the peel.
If you do not have a broiler, use the oven set to 200°C (400°F) and watch closely. Rotate the sheet halfway for even toasting.
Step-by-Step Instructions
This recipe serves 8 (serving size: 2 crostini). Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes. Inactive time: None.
Step 1: Prepare the bread and oven
Preheat the oven broiler on high, or set oven to 200°C (400°F). Slice a baguette into 16 slices about 1.3 cm (1/2 inch) thick. Brush both sides lightly with 30 ml (2 tbsp) olive oil.
Step 2: Toast the crostini
Arrange slices in a single layer on a rimmed baking sheet. Broil 2–3 minutes per side, watching closely, until golden and crisp. If using the oven, toast 6–8 minutes, flip once, and toast another 4–6 minutes.
Step 3: Make the goat cheese spread
In a small bowl, combine 150 g (5.3 oz) soft goat cheese, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) lemon zest, and 1–2 tsp (5–10 ml) olive oil. Mix with a fork until smooth. Season with 1/4 tsp (1.5 g) sea salt and 1/8 tsp (0.5 g) black pepper.
Step 4: Prep the sardines and accents
Open two 120 g (4.2 oz) cans of sardines (drained). If whole, break each into two pieces. In a small bowl, toss sardines with 1 tsp (5 ml) lemon juice and a pinch of red pepper flakes. Add 1 tbsp (15 g) chopped parsley.
Step 5: Assemble the crostini
Rub one side of each warm crostini with a cut clove of garlic. Spread 1 tbsp (15 g) of the goat cheese mix on each slice. Top each with a piece of sardine and a sprinkle of parsley or chives. Finish with a tiny pinch of lemon zest and fresh black pepper.
Step 6: Finish and serve
Arrange the crostini on a platter and serve immediately. For a warm finish, place assembled crostini under the broiler 30–45 seconds to heat the sardines through. Do not broil longer than 45 seconds to avoid drying the fish.
Expert Tips & Pro Techniques
- Use room-temperature goat cheese. It spreads smoothly and blends well with lemon.
- If your sardines are very oily, blot them lightly on paper towel to prevent soggy crostini.
- Common mistake: over-toasting the bread. Toast until firm but not hard. Over-toasted bread will crumble under toppings.
- Make-ahead: Toast the bread up to 8 hours ahead. Store in a paper bag at room temperature to keep edges crisp. Do not assemble until serving.
- Professional trick: Warm the sardines briefly on a hot pan with a splash of olive oil for 30–45 seconds. That quick sear intensifies aroma without cooking them dry.
- For even spreading, whip the goat cheese with 1–2 tbsp (15–30 ml) cream or milk. This gives a luxurious mouthfeel without changing flavor.
Storage & Reheating
Refrigerator: Store components separately. Keep toasted bread in an airtight container for up to 1 day. Store goat cheese spread and sardines in separate airtight containers for up to 2 days.
Freezer: Crostini do not freeze well; they lose their crispness. You can freeze the goat cheese spread in a freezer-safe container for up to 1 month. Thaw overnight in the fridge.
Reheating: Reheat assembled crostini in a 175°C (350°F) oven for 5–7 minutes to warm through. If toppings are cold, reheat the sardines separately for 30–45 seconds in a hot pan, then assemble on fresh crostini. Avoid microwaving assembled crostini — it makes the bread soggy.
Variations & Substitutions
- Gluten-Free Version: Use a gluten-free baguette or toast slices of firm, gluten-free bread. Keep measurements the same. Toasting time may change by 1–2 minutes.
- Dairy-Light Version: Use 120 g (1/2 cup) Greek yogurt mixed with 60 g (2.1 oz) goat cheese for a lighter spread. The texture will be tangier and looser. Chill for 10 minutes before spreading.
- Spicy Cherry-Pepper Twist: Add 1 tbsp (15 g) chopped pickled cherry peppers to the goat cheese. This creates a sweet-heat contrast and nods to a similar preparation in other recipes.
- Herb-Forward: Swap parsley for 2 tbsp (8 g) chopped dill or tarragon. Dill pairs well with oily fish and brightens the flavor.
- Vegetarian Swap: Replace sardines with roasted cherry tomatoes (200 g / 7 oz), tossed with olive oil and balsamic and roasted at 200°C (400°F) for 10–12 minutes. Keep the goat cheese spread unchanged.
Serving Suggestions & Pairings
- Wine: Pair with a crisp dry white such as a Vermentino or Sauvignon Blanc. The acidity cuts through the oil.
- Beer: A light pilsner or a Belgian-style saison balances salt and richness.
- Sides: Serve alongside a simple fennel and orange salad to add fresh citrus and crunch.
- Garnish idea: Finish with a drizzle of high-quality extra-virgin olive oil and a scattering of microgreens for color.
- Try pairing with our [Garlic Roasted Potatoes] for a heartier spread at gatherings.
Nutrition Information
Per serving (2 crostini). Recipe makes 8 servings.
- Calories: 210 kcal
- Total Fat: 13 g
- Saturated Fat: 5 g
- Cholesterol: 40 mg
- Sodium: 420 mg
- Total Carbohydrates: 12 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 11 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my crostini turn out soggy?
A: Most often the bread was assembled while still warm from a steamy oven or the sardines were too oily. Toast until fully crisp and blot excess oil from the fish.
Q: Can I make this without goat cheese?
A: Yes. Substitute 120 g (1/2 cup) Greek yogurt mixed with 30 g (1 oz) cream cheese for similar tang and creaminess.
Q: Can I double this recipe for a party?
A: Yes. Double all ingredients and bake the bread in batches to keep it crisp. Work assembly line-style to maintain texture.
Q: Can I prepare this the night before?
A: Prepare components the night before: toast the bread and store it in a paper bag. Make the goat cheese spread and keep sardines separate in the fridge. Assemble shortly before serving.
Q: How long does this keep in the fridge?
A: Assembled crostini are best eaten the same day. The goat cheese spread and sardines will keep for up to 2 days in airtight containers.
Q: What is the best bread for crostini?
A: A firm baguette or country loaf with a tight crumb works best. Avoid very soft sandwich bread; it will collapse under the topping.
Q: Can I use water-packed sardines instead of olive-oil packed?
A: Yes. If using water-packed sardines, toss them with 1 tsp (5 ml) olive oil before assembly to restore richness.
Conclusion
These crostini are an easy way to elevate pantry ingredients into an elegant appetizer. If you like a version that leans into preserved flavors, see Wild Planet’s goat cheese and sardines toast for another take. For a version with cherry peppers and a spicier profile, check Killing Thyme’s sardine toasts with goat cheese for inspiration. Enjoy these bites warm, and make them part of your next gathering.
Print
Sardine Goat Cheese Crostini
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Pescatarian
Description
Bright, salty sardines meet tangy goat cheese on crisp, olive-oil toasted bread for a quick and elegant appetizer.
Ingredients
- Baguette (or small crusty loaf), sliced
- Extra-virgin olive oil
- Fresh garlic
- Soft goat cheese (chevre), 150 g (5.3 oz)
- Canned sardines in olive oil, 2 cans (~120 g drained each / 4.2 oz)
- Lemon zest and juice
- Red pepper flakes or thinly sliced fresh chile
- Fresh herbs (flat-leaf parsley or chives)
- Sea salt and freshly ground black pepper
- Optional capers or cornichons
Instructions
- Preheat the oven broiler on high, or set oven to 200°C (400°F). Slice baguette into 16 slices about 1.3 cm (1/2 inch) thick. Brush both sides lightly with olive oil.
- Arrange slices in a single layer on a rimmed baking sheet. Broil 2–3 minutes per side until golden and crisp. If using the oven, toast 6–8 minutes, flipping once.
- In a small bowl, combine goat cheese, lemon juice, lemon zest, and olive oil. Mix with a fork until smooth. Season with salt and black pepper.
- Open two cans of sardines (drained). If whole, break each into two pieces. Toss with lemon juice and red pepper flakes, adding chopped parsley.
- Rub one side of each warm crostini with cut garlic. Spread goat cheese mix on each slice, top with sardine, and sprinkle with parsley or chives and black pepper.
- Serve immediately, optionally broiling for 30–45 seconds to heat sardines through.
Notes
For a lighter spread, substitute Greek yogurt for half the goat cheese. Store components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 crostini
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg