Preheat your oven to 375°F (190°C). Slice the baguette into ½-inch thick pieces and arrange them on a baking tray. Brush each slice with olive oil. Bake for 8-10 minutes until golden and crispy. Optionally rub a cut garlic clove on warm crostini after baking.

In a mixing bowl, combine the sardines with your choice of cream cheese or Greek yogurt, olive oil, Dijon mustard, capers, fresh lemon juice, and herbs. Mash or blend until you reach your desired texture, then chill in the refrigerator.

Spread a layer of the sardine pâté onto each toasted crostini. Garnish with extra capers, fresh herbs, black pepper, and olive oil. Serve immediately.