Sherried Sardine Toast
This quick and easy recipe transforms simple ingredients into a sophisticated appetizer or light meal. Crusty bread is broiled to perfection, then topped with creamy avocado and sardines marinated in a zesty sherry-lemon-parsley dressing. A sprinkle of sea salt and a lemon wedge complete this flavorful and healthy toast.
Equipment
- 2 Small bowls
- 1 Whisk
- 1 Basting Brush
- 1 Half sheet pan
- 1 Cooling Rack To fit inside half sheet pan
Ingredients
Main
- 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
Instructions
- 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.
- 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.
- Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
- 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.
- Season lightly with sea salt and serve with lemon wedges.
Notes
For optimal flavor, use high-quality brisling sardines packed in olive oil; the oil is integral to the toast. When broiling the bread, maintain close vigilance as broiler heat varies and bread can burn quickly. Aim for a golden-brown crisp, not charred. Ensure your avocado is ripe but still slightly firm for the best texture when smashed. To elevate the dish, consider adding a pinch of smoked paprika or a tiny bit of finely minced shallot to the sardine mixture for extra depth. Serving immediately ensures the bread retains its crispness.