Ingredients
Equipment
Method
Instructions
Crisp the Capers (2–3 minutes):
- Heat 2 tsp olive oil in a small skillet over medium-high heat.
- Add capers and fry until they begin to crisp and pop, about 2 minutes. Transfer to a paper-towel-lined plate.
Toast the Bread (3–4 minutes):
- On a baking sheet or toaster-oven tray, place the baguette slices.
- Broil or toast until golden around the edges, about 2 minutes per side.
Make the Sardine Mash (1–2 minutes):
- In a mixing bowl, flake sardines with a fork.
- Add lemon zest, lemon juice, minced garlic, remaining olive oil, and red-pepper flakes (if using).
- Mash gently to combine, leaving some chunks for texture. Season with salt and pepper.
Assemble the Toasts (1–2 minutes):
- Spread a generous layer of sardine mash onto each toast.
- Sprinkle crispy capers over the top.
- Garnish with chopped parsley or chives.
Serve Immediately:
- Arrange on a platter and enjoy while the toast is still warm and crunchy.
Nutrition
Notes
Pro Tips
- Bread Choice: A slightly stale baguette makes the crispiest toasts, day-old bread works great.
- Garlic Mellowing: If raw garlic is too sharp, rub the toasted bread lightly with a garlic clove before spreading the mash.
- Spice It Up: Add a drizzle of hot honey or a few dashes of smoked paprika for extra warmth.
- Can I use other canned fish?
Yes mackerel or tuna work, though flavor and texture will vary slightly. - How do I store leftovers?
Keep the sardine mash in an airtight container (refrigerate up to 2 days). Toast bread fresh before serving. - Is this recipe gluten-free?
Use gluten-free bread or crackers to make it GF-friendly.
