Imported Sardines Recipe

Appetizers

1. 1

   Preheat the oven to 375°F (190°C) and arrange bread slices on a baking sheet in a single layer.

2. 2

   Brush both sides of the bread slices with 1 tablespoon of extra-virgin olive oil. Toast in the oven 6–8 minutes, flipping halfway, until golden and crisp. Remove from oven and let cool slightly.

3. 3

   Open the sardine cans and drain the oil. Gently remove any bones if desired and roughly mash the sardines with a fork in a bowl.

4. 4

   In a small bowl, whisk together lemon juice, minced garlic, lemon zest, sea salt, and black pepper. While whisking, stream in the remaining 1 tablespoon of olive oil to create a light vinaigrette.

5. 5

   Stir in chopped parsley and capers into the mashed sardines. If desired, fold in a spoon of the lemon-garlic vinaigrette to moisten and brighten the mixture.

6. 6

   Spread a generous spoonful of the sardine mixture onto each crostini. Drizzle lightly with any remaining vinaigrette and garnish with extra parsley leaves or a caper, if desired.

7. 7

   Serve immediately while crostini are crisp. If making ahead, keep the crostini and sardine mixture separate and assemble just before serving.