ALTON BROWN'S SHERRIED SARDINE TOAST
This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.
Provided by Debber
Categories Lunch/Snacks
Time 58m
Yield 4 sammichs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
- Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
- After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
- Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
- Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
- Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
- Drizzle remaining dressing over brislings; garnish with remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
- Serve and enjoy.
- Turn off the oven, too, please. :-).
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