Sardine Caesar Crostinis
Sardine Caesar Crostinis
Ingredients
For the Crostinis
- 1 baguette, for slicing and toasting
- 1 tin oil packed sardines, Nuri brand recommended
- as needed romaine lettuce leaves
- as needed Parmesan cheese, fresh, for serving
For the Caesar Dressing
- 2 anchovy fillets
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 egg yolk
- 1 splash Worcestershire sauce
- 1/2 lemon, juiced
- to taste black pepper, freshly cracked
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven or toaster oven to 375°F (190°C). Slice the baguette into 1/2-inch thick rounds. Arrange the baguette slices on a baking sheet and toast for 5-7 minutes, or until golden brown and crisp. Set the toasted baguette slices (crostinis) out on a platter.
⏱️ 10 min•🌡️ 375
- 2
Finely chop the garlic clove. On a cutting board, finely chop the 2 anchovy fillets. Using the side of a knife, smash the chopped garlic and anchovies together into a smooth paste.
⏱️ 3 min
- 3
Transfer the garlic-anchovy paste to a medium bowl. Add the 1 teaspoon of Dijon mustard, 1 egg yolk, a splash of Worcestershire sauce, the juice of half a lemon, and fresh cracked black pepper to taste. Whisk these ingredients together thoroughly until well combined.
⏱️ 2 min
- 4
While whisking vigorously, very slowly drizzle in the 1/2 cup of olive oil. Continue whisking constantly until the dressing is smooth, thick, and emulsified. Taste the dressing and adjust for acidity with more lemon juice if needed.
⏱️ 5 min
- 5
Add the 1/4 cup of grated Parmesan cheese to the dressing and whisk again until fully incorporated. Taste once more and adjust for saltiness, keeping in mind that anchovies and Parmesan are naturally salty.
⏱️ 2 min
- 6
Tear the romaine lettuce leaves into bite-sized pieces and place them in a mixing bowl. Pour the prepared Caesar dressing over the romaine leaves and toss thoroughly to coat each leaf evenly.
⏱️ 2 min
- 7
To assemble the crostinis, place a dressed romaine lettuce leaf onto each toasted baguette slice. Carefully open the tin of oil-packed sardines and place one sardine on top of the dressed romaine leaf on each crostini.
⏱️ 3 min
- 8
Finish by shaving some fresh Parmesan cheese over the top of each sardine crostini. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sardine Caesar Crostinis
For the Crostinis
- 1 baguette, for slicing and toasting
- 1 tin oil packed sardines, Nuri brand recommended
- as needed romaine lettuce leaves
- as needed Parmesan cheese, fresh, for serving
For the Caesar Dressing
- 2 anchovy fillets
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 egg yolk
- 1 splash Worcestershire sauce
- 1/2 lemon, juiced
- to taste black pepper, freshly cracked
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven or toaster oven to 375°F (190°C). Slice the baguette into 1/2-inch thick rounds. Arrange the baguette slices on a baking sheet and toast for 5-7 minutes, or until golden brown and crisp. Set the toasted baguette slices (crostinis) out on a platter.
⏱️ 10 min•🌡️ 375 - 2
Finely chop the garlic clove. On a cutting board, finely chop the 2 anchovy fillets. Using the side of a knife, smash the chopped garlic and anchovies together into a smooth paste.
⏱️ 3 min - 3
Transfer the garlic-anchovy paste to a medium bowl. Add the 1 teaspoon of Dijon mustard, 1 egg yolk, a splash of Worcestershire sauce, the juice of half a lemon, and fresh cracked black pepper to taste. Whisk these ingredients together thoroughly until well combined.
⏱️ 2 min - 4
While whisking vigorously, very slowly drizzle in the 1/2 cup of olive oil. Continue whisking constantly until the dressing is smooth, thick, and emulsified. Taste the dressing and adjust for acidity with more lemon juice if needed.
⏱️ 5 min - 5
Add the 1/4 cup of grated Parmesan cheese to the dressing and whisk again until fully incorporated. Taste once more and adjust for saltiness, keeping in mind that anchovies and Parmesan are naturally salty.
⏱️ 2 min - 6
Tear the romaine lettuce leaves into bite-sized pieces and place them in a mixing bowl. Pour the prepared Caesar dressing over the romaine leaves and toss thoroughly to coat each leaf evenly.
⏱️ 2 min - 7
To assemble the crostinis, place a dressed romaine lettuce leaf onto each toasted baguette slice. Carefully open the tin of oil-packed sardines and place one sardine on top of the dressed romaine leaf on each crostini.
⏱️ 3 min - 8
Finish by shaving some fresh Parmesan cheese over the top of each sardine crostini. Serve immediately and enjoy!
⏱️ 1 min