Olive Oil for brushing
12 slices French Baguette, cut on an angle crosswise, ½” thick
2 whole cloves Garlic
2 pkge (4.375 oz) Sardines packed in Olive Oil (Boneless & Skinless)
Sweet Roasted Red Peppers, cut into ½ - ¾” slices
1 Fresh Lemon, cut into wedges
3 leaves Fresh Basil, chiffonade *
Parmigiano Reggiano Cheese, shaved into slivers*


• Liberally brush Baguette slices with Olive Oil on both sides.

• Place bread in a large heated fry pan, over medium heat. Toast until golden about 2 ½ minutes. Turn slices over. Continue for another 2 ½ minutes or until golden. Remove from pan and set aside.

• Remove skin from Garlic. Slice Garlic lengthwise. Garlic center face down, rub the top of each toasted slice, covering the area.

• Gently remove Sardines from can, being careful not to break them in the removal process. (They are delicate) Slice each Sardine lengthwise. Place one Sardine slice onto each piece of toasted bread.

• Using one lemon wedge, squeeze juice (just a sprinkle) onto each Sardine.

• Top each Sardine with a slice of Roasted Red Pepper. Sprinkle with Basil then with shaved Parmigiano Reggiano cheese slivers.

• Serve on a platter with lemon wedges.

Back to the Recipe Box
Sweet Roasted Red Pepper & Sardine Crostini(Click Image To View Detail)

Category: Appetizers | Starters

Servings: 6

Misfit Level: Beginner

Notes From Betty:

To shave cheese into slivers: Use a vegetable peeler. Going from back to front, pull peeler along the top of the cheese in a slow and concise manner.

To chiffonade: Stack or layer each leaf on top of each other. Roll tightly together lengthwise then cut crosswise. You will end up with spaghetti-like basil, long and narrow.

Email To A Friend

Print Recipe