Crostini with Canned Sardines
2 cans (200g) Millionnaires Brisling Sardines in olive oil
3 Frenso chiles (sliced and deseeded
2 tbsp lemon juice
Pinch of salt
½ tsp sugar
Bunch of basil, finely sliced
1 tbsp mint, whole leaves
Preheat oven to 400°F. Slice the baguette into ½ inch slices. Brush lightly with olive oil and toast in the oven until golden brown.
In a bowl, combine sliced chiles with lemon juice, salt, and sugar. Stir until coated.
When crostini slices have cooled, add half a sardine fillet to each piece of bread and top with chile mixture.
Garnish with basil and mint, serve!
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