Crostini with sardines

  • 4 persons
  • cooking time: 15
  • difficulty


  • 1 can of sardines in 120 g water or olive oil, drained
  • 1 cup of cherry tomatoes, 200 g
  • olive oil
  • 1 tsp tomato puree
  • 1 onion, cut into pieces
  • 2 tsp balsamic vinegar
  • salt
  • black pepper from the mill
  • 100 g wild spinach
  • a few leaves of green cabbage
  • roasted slices of baguette
  • 100 g Parmesan cheese, sliced
  • 100 g spicy soft goat's cheese, crumbled
  • chives, finely chopped

How to prepare

Delicious as an appetizer or snack! This dish with sardines, cherry tomatoes and Parmesan cheese.



  • 1 Crush the sardines with a fork. Place covered in the fridge.
  • 2 Cut the cherry tomato in half, remove the seeds.
  • 3 Heat some olive oil in a frying pan and add the tomato puree.
  • 4 Put the tomato with the cutting edge in the oil. Also, put the onion in the oil and add the balsamic vinegar. Turn down the heat and slowly season the tomato to taste.
  • 5 If the peels of the tomato are wrinkled and the cutting edge is slightly discolored, remove the pan from the heat and let the tomato cool down.
  • 6 Gently pull the sheets of the tomato with your fingers. This is easy when the tomato is completely cooked.
  • 7 Pork the tomato with the onion and oil coarsely. Season to taste with the salt and black pepper.
  • 8 Pull the veins off the cabbage leaves and cut the leaves into strips. Heat some olive oil in a large frying pan and fry the cabbage briefly on high heat.
  • 9 Wash the spinach and pat dry.
  • 10 Heat some olive oil in a large frying pan and briefly fry the spinach on high heat. Drain any liquid that may be released.
  • 11 Divide the tomato salsa over a number of slices. Put some sardines and cabbage leaves on the tomato and sprinkle with the Parmesan cheese.
  • 12 Divide the rest of the sardines over the other slices of baguette, put some spinach and goat cheese on top and garnish with the chives.

Sardines in olive oil