Best 2 Sherried Sardine Toast Recipes

Embark on a culinary journey with our Sherried Sardine Toast, a delectable appetizer that tantalizes taste buds with its harmonious blend of flavors. This open-faced delight features toasted bread adorned with a vibrant combination of succulent sardines, tangy sherry vinegar, and a symphony of herbs. The addition of capers, lemon zest, and a sprinkle of red pepper flakes elevates this dish to a culinary masterpiece. Alongside the classic Sherried Sardine Toast, we present two additional variations that cater to diverse palates. Our Smoked Sardine Toast offers a smoky twist with the incorporation of smoked sardines, while the Sardine and Avocado Toast combines the richness of sardines with creamy avocado slices. Each recipe promises a unique gustatory experience that will leave you craving more.

Let's cook with our recipes!

SHERRIED SARDINE TOAST

Sherried Sardine Toast image

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt

Steps:

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.

ALTON BROWN'S SHERRIED SARDINE TOAST

Alton Brown's Sherried Sardine Toast image

This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.

Provided by Debber

Categories Lunch/Snacks

Time 58m

Yield 4 sammichs, 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.
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.
After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
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.
Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
Drizzle remaining dressing over brislings; garnish with remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
Serve and enjoy.
Turn off the oven, too, please. :-).

Tips:

For the best flavor, use high-quality sardines. Look for sardines that are packed in olive oil or water, and avoid those that are packed in tomato sauce or other flavored oils.
If you are using canned sardines, drain them well before using them. This will help to remove excess oil or water and prevent the toast from becoming soggy.
To make the sherry cream sauce, use a good quality dry sherry. A fino or manzanilla sherry is a good choice. You can also use a medium-dry sherry, such as an amontillado or palo cortado, if you prefer a sweeter sauce.
If you do not have any sherry on hand, you can substitute white wine or vermouth. However, the flavor of the sauce will be slightly different.
Serve the sardines on toast immediately after they are cooked. This will help to prevent the toast from becoming soggy.

Conclusion:

Sherried sardine toast is a delicious and easy-to-make appetizer or snack. It is perfect for a party or a quick meal. The combination of the salty sardines, the creamy sherry sauce, and the crispy toast is irresistible. So next time you are looking for something quick and easy to make, give sherried sardine toast a try. You won't be disappointed!