Ciao Chow Linda

Avocado and Sardine Toasts

Author: Paul Wolfert

From the Book “Unforgettable” by Emily Kaiser Thelin

Ingredients

• 1/4 cup extra-virgin olive oil

• 2 T. chopped fresh flat-leaf parsley

• 1 scant tablespoon sherry vinegar

• sea salt, freshly ground black pepper

• pinch of red pepper flakes (optional)

• 2 (4 1/2 ounce) cans whole sardines (I used one can)

• 1 large firm, ripe Hass avocado

• 4 to 6 thin slices country-style bread (I used 3 slices)

• 4 green onions (I used one), white and green parts, cut into very thin slices

• fresh chives, snipped

Instructions

1. In a shallow bowl, whisk together the olive oil, parsley and vinegar.

2. Season with salt and black pepper and red pepper flakes, if using.

3. Divide the sardines into fillets and discard any bones.

4. Add the sardines to the vinaigrette and marinate at room temperature for 1 to 2 hours.

5. Cut the avocado in half and peel away the skin.

6. Put it on a cutting board and cut the avocado into thin slices.

7. Toast or grill the bread.

8. Lightly brush the top side of each toast with the vinaigrette.

9. Divide the avocado slices among the toasts, top with a portion of the sardines, and scatter green onions and chives on top.

10. Serve at once.