Avocado and Sardine Toasts
In a shallow bowl, whisk together ¼ cup extra-virgin olive oil, 2 Tbsp chopped flat-leaf parsley, 1 Tbsp sherry or red wine vinegar and sea salt, freshly ground black pepper and red pepper flakes to taste. Drain 2 (4½-oz) cans whole sardines packed in olive oil; remove any large bones. Add sardines to vinaigrette, turning to coat. Let stand 1–2 hours. Brush 1 side of each of 4 slices toasted or grilled country-style whole-grain bread with vinaigrette. Top evenly with 2 firm ripe avocados, pitted, peeled and mashed, and sardines. Garnish with 4 thinly sliced green onions and chopped chives. Serves 4–8.