Alton Brown's Sherried Sardine Toast |
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Prep Time: 55 Minutes Cook Time: 3 Minutes |
Ready In: 58 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. After 45 minutes place oven rack 3 inches from heat; heat broiler to high. .
4. Set a cooling rack inside a sheet pan (or a smaller pan-big enough to hold all four slices of bread).
5. 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.
6. Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
7. Drizzle remaining dressing over brislings; garnish with remaining parsley.
8. Season lightly with sea salt and serve with lemon wedges.
9. Serve and enjoy.
10. Turn off the oven, too, please. :-).
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