Sardine Toast Fingers 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.

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.

SARDINE TOAST FINGERS

Steps:

• Cut each slice of toast into three.
• Mix together chutney, mustard, lemon juice and mayonnaise.
• Mix together breadcrumbs and cheese.
• Place 1 sardine on each piece of toast and spoon over chutney mixture.
• Sprinkle over cheese mixture.
• Place under broiler until cheese melts and bubbles.

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. :-).