Best Sherried Sardine Toast Recipes

Sherried Sardine Toast image

Provided by Alton Brown

Time 20m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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.

Alton Brown's Sherried Sardine Toast image

Provided by Debber

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. :-).