There will be no one who can resist this snack that we propose to you today. These are Crostini with marinated sardines made in a very special way: a preparation of fresh, fried and marinated sardines on toasted local bread, topped with a delicious pickled radish and onion. You sign up?

With this Italian-inspired recipe we debut the new WMF Fusiontec cast iron tray . Could it be more elegant and special? Suitable for both the fire and the oven, I think few will be able to resist its charm... And the charm of the recipe either! These toasts with marinated sardines are a luxury, like that precious tray that we use today to cook them.

If you are not used to the term, crostini are an Italian appetizer that is summed up in slices of toasted bread with seasoning on top. Whether meat, fish or vegetables, they are a perfect snack for a snack, a starter or dinner. They are going to be the popular skewers that we have here, but without a skewer... and on toast. Today we prepare them in generous bite size, and without a doubt delicious. I hope you like the recipe.


For the pickles :

  • 1 bunch of radishes
  • 2 red onions
  • 180 ml of apple cider vinegar
  • 180 ml of white wine vinegar
  • 40 g cane sugar
  • 1/2–1 tbsp salt
  • 1 tbsp grained mustard

For the sardines :

  • 1 kg of fresh and clean sardines
  • 1 tbsp fennel seeds
  • 2 organic lemons
  • Salt
  • Pepper
  • 4 tablespoons of olive oil

At your service:

  • 8 slices of wholemeal bread (black bread or similar)
  • 1 clove garlic
  • 1 fennel with leaves

WMF FusionTec 3-in-1 iron pan


  1. For the marinade of the pickles, bring the two vinegars to a boil with 180 ml of water, the sugar, the salt and the grain mustard in the tall Fusiontec cocotte .
  2. Meanwhile, clean the radishes, wash them and cut them into very thin slices. Peel the onions and cut them into thin rings.
  3. Add the radishes and onions to the marinade in the cocotte, remove the pan from the heat, and let cool.
  4. Wash the sardines in cold water and dry them with kitchen paper.
  5. Crush the fennel seeds in a mortar. Wash the lemons, finely grate the skin and squeeze the juice. Season the sardines with salt and pepper on both sides, and sprinkle them with the fennel seed mash.
  6. Heat a little oil in the FusionTec oven tray and put it on the fire ( the tray is suitable for the fire, but if you prefer you can also grill them , in the oven, on the same tray). Grill the sardines on both sides for about 3 minutes. Sprinkle them with a little lemon juice and plate.
  7. Cut the slices of bread in half, put them on the Fusiontec tray where you have grilled the sardines so that they are toasted on both sides, pouring a little oil on top.
  8. Remove the slices, let them cool, and rub them with a halved garlic clove. Clean the fennel, reserve the leaves and cut the head of the fennel into thin slices.
  9. Mix well in a bowl, with a little lemon juice, lemon zest, salt and the rest of the olive oil. Let rest for a moment.
  10. To serve, put a small amount of fennel salad on each slice of bread, place the sardines on top, add a tablespoon of the radish and onion pickle and garnish with a few fennel leaves and lemon zest.

WMF FusionTec 3-in-1 iron pan

Claudia Ferrer

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