ALTON BROWN'S SHERRIED SARDINE TOAST

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Alton Brown's Sherried Sardine Toast image

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

2 (3 3/4 ounce) cans brisling sardines (in olive oil)
2 tablespoons finely chopped fresh parsley leaves, divided
1 tablespoon sherry wine vinegar
1/4 teaspoon lemon zest (reserve the lemon in 4 wedges)
black pepper
4 (1/2 inch) thick slices crusty bread (sourdough, country bread, etc)
1 ripe Hass avocado
coarse sea salt

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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