Lemon Sardine Toasts with Pickled Onion
Sardines, lemony beans, and quick pickled onion pile onto crisp toast for a bright pantry appetizer.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (153 reviews)
INSPIRED BY
The appetizer takes the bright flavors of a coastal lunch and gives them a crunchy toast format with pantry-friendly ingredients.
Story
Theo likes an appetizer that tastes like it found the ocean on the way to the table. Sardines bring the savory depth, white beans make the spread plush, and the sharp little ribbons of onion keep everything moving. Put the toast down while it is crisp and watch the platter disappear.
By Theo
Ingredients
- 1/4 small red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt, divided
- 1 can sardines in olive oil, drained
- 1/2 cup canned white beans, rinsed
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
- 1/4 teaspoon black pepper
- 4 slices country bread
- 1 tablespoon olive oil
Instructions
- Stir the red onion, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Let it stand for at least 10 minutes while you prepare the toast.
- Mash the sardines and white beans in a bowl with the lemon juice, zest, parsley, remaining salt, and black pepper, leaving some texture.
- Heat a grill pan or skillet over medium heat. Brush both sides of the bread with olive oil.
- Toast the bread for 2 to 3 minutes per side until crisp and browned at the edges.
- Drain the pickled onion, pressing lightly to remove excess vinegar, and fold half into the sardine mixture.
- Spread the sardine mixture over the toast, top with the remaining onion and parsley, and serve warm or at room temperature.
Chef Tips
- Choose sardines packed in olive oil for the smoothest spread.
- The onion needs only 10 minutes to mellow, but it can sit for 2 days in the refrigerator.
- Use sturdy bread so the topping does not make it soggy.
- Add chili flakes or sliced jalapeno for more heat.
Cook's Notes
- **Sardines:** Drain well, then check for and remove any small bones.
- **Onion:** Slice thinly so the quick pickle works in 10 minutes.
- **Bread:** Toast until truly crisp to support the spread.
- **Serving:** Assemble close to serving so the bread stays crunchy.