Sherried Sardine Toast Food

SPANISH SARDINES ON TOAST

Steps:

• Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
• Add the sardines and heat through for a few mins until warm.
• Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

SARDINE TOASTS WITH TOMATO AND SWEET ONION

Steps:

• Toast the bread under a broiler (on both sides) or in the toaster.
• While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
• Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

ALTON BROWN'S SHERRIED SARDINE TOAST

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. :-).