Sherried Sardine Toast Recipes

SARDINES ON TOAST

Steps:

• Preheat oven to 400 degrees.
• Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
• Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
• Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.

SARDINES & TOMATOES ON TOAST

Steps:

• Rub each piece of toast with the garlic. In a small bowl, mix the sardines and their oil with the tomatoes and the watercress, then season. Sit half the mixture on each slice of toast, piled high. Scatter over the parsley and squeeze over the lemon, if you like.

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. :-).

CHRIS MOONEY'S SARDINE TARTINES PLATTER

Steps:

• Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.

SARDINES ON TOAST

Steps:

• Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
• Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
• Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.