Sherried Sardine Toast

Name: Sherried Sardine Toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil; 2 tablespoons finely chopped parsley leaves, divided; 1 tablespoon sherry vinegar; 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges; Freshly ground black pepper; 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye; 1 ripe Hass avocado; Coarse sea salt

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Alton Brown

easy appetizer appetizer healthy

Ingredients

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2 (3.75-ounce 2-layer) tins brisling sardines in olive oil2 tablespoons finely chopped parsley leaves, divided1 tablespoon sherry vinegar1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedgesFreshly ground black pepper4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye1 ripe Hass avocadoCoarse sea salt

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Instructions

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Step 1

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

Step 2

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Step 3

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Step 4

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Step 5

Season lightly with sea salt and serve with lemon wedges.