Crostini with Cream of Sardines

You can use a commercial mayonnaise to prepare these crostini, but we usually like to make it myself. It only takes a minute in the food processor and keeps for a few days in the refrigerator.

12 slices Italian country-style bread, such as frusta, about 0.5 cm/ 1/4 in thick
200 g canned sardines
6 tbsp Mayonnaise, or good-quality commercial
50 g anchovy fillets in oil, drained
3 drops Worcestershire sauce
1 tbsp capers in vinegar, drained

Preheat the oven to 180 °C/350 °F/Gas 4. Place the slices of bread on 1 or 2 baking sheets and toast in the oven for about 3 minutes, or until barely golden, turning them once. Leave the toast to cool to room temperature.
Place the sardines, mayonnaise, anchovy fillets, Worcestershire sauce and capers in a food processor and process until a smooth paste forms. Spread the sardine cream on the toast. Arrange on a platter and serve.
Makes 12.

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