Alton Brown's Sherried Sardine Toast

Total Time: 58 mins Preparation Time: 55 mins Cook Time: 3 mins

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

Recipe

• 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. :-).