About this recipe
This Lemon Ricotta Sardine Toast is a quick savory meal that feels fresh, creamy, and bright. The lemon ricotta gives the toast a soft creamy base, while sardines add richness and protein. Finish it with herbs, black pepper, chili flakes, and a squeeze of lemon for a simple breakfast, lunch, or snack.
Ingredients
Lemon ricotta
- 1/2 cup ricotta cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
Toast
- 2 slices sourdough bread (or another sturdy bread)
- 1 can sardines (about 4 oz, drained if needed)
- 1 tbsp fresh parsley or dill (chopped)
- 1 tsp capers (optional)
- 1/4 tsp red pepper flakes (optional)
- 1 whole lemon wedge (for serving)
Optional extras
- 1 tbsp thinly sliced red onion (optional)
- 1 small cucumber (thinly sliced, optional)
- 1 handful arugula (optional)
Equipment
Toaster
Mixing Bowl
Fork
Microplane
Cutting Board
Instructions
- 1
Toast the bread
Toast the sourdough until crisp and golden so it can hold the ricotta and sardines without getting soggy.
- 2
Mix the lemon ricotta
In a small bowl, stir together the ricotta, lemon zest, lemon juice, olive oil, salt, and black pepper until creamy.
- 3
Prep the sardines
Open the sardine tin, drain any excess oil or liquid if needed, and gently separate the sardines into large pieces with a fork.
- 4
Spread the toast
Spread the lemon ricotta over the toasted bread in an even layer, leaving some texture and small swoops.
- 5
Top and serve
Top the ricotta toast with sardines, herbs, capers if using, red pepper flakes, and a squeeze of lemon. Add red onion, cucumber, or arugula if you like.
Tips
- Use sturdy bread: A thick slice of sourdough or country bread works best because it stays crisp under the toppings.
- Balance the richness: Lemon juice, herbs, and capers help brighten the sardines and ricotta.
- Serve right away: This toast has the best texture when the bread is still crisp and the toppings are fresh.
Substitutions
- Use cottage cheese: Whipped cottage cheese can replace ricotta for a higher-protein base.
- Swap the fish: Tinned mackerel, smoked trout, or tuna can work if you do not have sardines.
- Make it spicy: Add chili crisp, hot honey, or extra red pepper flakes if you want more heat.
Storage
Best fresh
Assembled sardine toast is best eaten right away while the bread is crisp. Make ahead: The lemon ricotta can be mixed up to 2 days ahead and stored in the refrigerator. Leftovers: Store sardines and ricotta separately in airtight containers, then toast fresh bread before serving.
Nutrition
- Serving Size
- Calories
- 335
- Protein
- 24g
- Carbohydrates
- 28g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 620mg
FAQ
Can I make Lemon Ricotta Sardine Toast ahead of time?
It is best assembled right before eating, but you can mix the lemon ricotta ahead and keep the sardines ready.
What kind of sardines should I use?
Use sardines packed in olive oil or water. Choose boneless if you prefer a milder texture.
Can I make this without ricotta?
Yes. Whipped cottage cheese, cream cheese, Greek yogurt, or labneh can work as the creamy base.
Recipe Card
Lemon Ricotta Sardine Toast
A savory toast with creamy lemon ricotta, sardines, herbs, chili flakes, and crisp bread.
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- Servings
- 2
- Category
- Breakfast Recipes
- Cuisine
- Mediterranean Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Lemon ricotta
- 1/2 cup ricotta cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
Toast
- 2 slices sourdough bread (or another sturdy bread)
- 1 can sardines (about 4 oz, drained if needed)
- 1 tbsp fresh parsley or dill (chopped)
- 1 tsp capers (optional)
- 1/4 tsp red pepper flakes (optional)
- 1 whole lemon wedge (for serving)
Optional extras
- 1 tbsp thinly sliced red onion (optional)
- 1 small cucumber (thinly sliced, optional)
- 1 handful arugula (optional)
Instructions
- Toast the bread: Toast the sourdough until crisp and golden so it can hold the ricotta and sardines without getting soggy.
- Mix the lemon ricotta: In a small bowl, stir together the ricotta, lemon zest, lemon juice, olive oil, salt, and black pepper until creamy.
- Prep the sardines: Open the sardine tin, drain any excess oil or liquid if needed, and gently separate the sardines into large pieces with a fork.
- Spread the toast: Spread the lemon ricotta over the toasted bread in an even layer, leaving some texture and small swoops.
- Top and serve: Top the ricotta toast with sardines, herbs, capers if using, red pepper flakes, and a squeeze of lemon. Add red onion, cucumber, or arugula if you like.
