Av­o­cado and Sar­dine Toasts

Albuquerque Journal - Parade - - Table -

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.

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