Brown butter sardine toast with whipped goat cheese, sage & fig jam
Looking for a delicious appetizer? these brown butter sardine toasts with whipped goat cheese, fig jam, and crispy sage are creamy, salty, and just a little fancy! surprisingly easy to make though. Perfect for holiday gatherings or any time you want to impress without any stress! 💛 Wild Planet sardines are my go to for their rich flavor, clean ingredients and they are wild-caught.
Ingredients
- 1/2 lb sourdough bread, cut into about 12 small toasts
- 2 boxes (4.4 oz each) Wild Planet sardines (drain one and keep the oil from the other)
- 2 tbsp unsalted butter 🧈
- 5 fresh sage leaves
- 4 oz goat cheese
- 2 tbsp cream cheese
- Fig jam, for spreading
- 1 tsp paprika
- 1 tsp black pepper
- Salt, to taste
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cans Wild Planet 6 oz Wild Sockeye Salmon
- 8 oz spaghetti
- Optional: extra Parmesan cheese and fresh herbs for serving
Instructions
1. Preheat oven to 400°F. Arrange sourdough pieces on a baking sheet and toast until golden and crisp, about 8–10 minutes.
2. In a small bowl, combine goat cheese and cream cheese. Whip together with a fork or hand mixer until smooth.
3. In a small skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage gets crispy, about 2–3 minutes. Add sardines (oil from one can) and cook each side for one minute each. Scoop butter over sardines and remove from heat.
4. Spread a thin layer of fig jam on each toast, then a generous layer of whipped goat cheese. Top with Wild Planet sardines, spoon over a little of the brown butter.
5. Add the roasted vegetables to a blender or food processor. Pour in the heavy cream and blend until smooth, adding a splash of pasta water as needed to reach your desired consistency.
6. Transfer the sauce to a large pan over low heat. Stir in the seasoning and Parmesan cheese until melted and creamy.
7. Add the cooked spaghetti to the pan and toss until evenly coated in the sauce.
8. Gently fold in the Wild Planet Wild Sockeye Salmon, breaking it apart lightly with a spoon
9. Serve warm, topped with extra Parmesan and fresh herbs if you
