This works as an elegant appetizer or as a quick breakfast eaten feverishly over the sink. That’s why I love it so much. Toast is versatile, comforting, and everyone’s into it. This one is a punchy cross between a European tinned fish staple and a California classic and it comes together real fast. There’s a lot to love about it.
1 loaf of good bread (sourdough, baguette, focaccia, whatever you’d like)
2 tins good sardines in olive oil
1/4 cup olive oil
2 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
Juice and zest of one lemon
2 ripe avocados
1/2 cup parsley chopped
Kosher salt and freshly ground pepper, to taste
Slice bread and toast until crunchy and golden. Set aside. In a medium skillet, over medium heat, warm the olive oil. Once the olive oil is hot add the sardines, garlic, and red pepper flakes. Cook for about 2 minutes and remove from heat. Add the lemon juice and zest, stir, and set aside. In a medium bowl, roughly mash 2 avocados with a pinch of salt and any leftover lemon juice. To assemble, spread avocado mash onto each piece of toast, spoon sardines and oil on to each piece of toast, then finish with a squeeze of lemon, salt, pepper, and parsley. Serve immediately.