Sardine and Artichoke Crostini with Bitter Greens
Crispy toasted bread slices are topped with a flavorful mix of briny sardines, tender marinated artichoke hearts, and a sharp, peppery arugula pesto. This appetizer offers a delightful balance of salty, umami, and bitter notes, perfect for a sophisticated snack.
Prep Time
30 min
Difficulty
Medium
Servings
12
Calories
180 kcal
Instructions
- 1
Preheat oven to 375°F (190°C). Slice the baguette into 12, ½-inch thick rounds.
~5 min - 2
Arrange baguette slices on a baking sheet. Brush both sides lightly with 2 tablespoons of olive oil.
~3 min - 3
Bake for 8-10 minutes, or until golden brown and toasted. Remove from oven and let cool slightly.
~10 min - 4
In a food processor, combine arugula, minced garlic, grated Parmesan, lemon juice, and the remaining 2 tablespoons of olive oil. Pulse until a coarse pesto forms.
~4 min - 5
In a mixing bowl, flake the drained sardines with a fork. Add the chopped marinated artichoke hearts and mix gently.
~2 min - 6
Spoon the sardine and artichoke mixture evenly onto the toasted baguette slices.
~3 min - 7
Dollop a small amount of the arugula pesto onto each crostini.
~2 min - 8
Season with salt and black pepper to taste.
Tips
- For an extra layer of flavor, you can lightly toast the garlic clove before mincing it for the pesto.
- These crostini are best served immediately to ensure the bread remains crisp, but leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
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