This little dish works well as an elegant appetizer at your next fancy dinner party or a quick breakfast eaten feverishly on a super busy morning. That’s why I love it so much. Toast is versatile, comforting, and it makes everyone happy no matter the occasion. This one is a beautiful cross between a European tinned fish staple and a California classic, and it comes together really fast. There’s a lot to love about it. It’s even better with a glass of Schubert Sauvignon Blanc Selection.
1 loaf of good bread (sourdough, baguette, focaccia, whatever you’d like)
2 tins good sardines in olive oil
1/4 cup olive oil
2 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
Juice and zest of one lemon
2 ripe avocados
1/2 cup parsley chopped
Kosher salt and freshly ground pepper, to taste
Slice bread and toast until crunchy and golden. Set aside. In a medium skillet, over medium heat, warm the olive oil. Once the olive oil is hot add the sardines, garlic, and red pepper flakes. Cook for about 2 minutes and remove from heat. Add the lemon juice and zest, stir, and set aside. In a medium bowl, roughly mash 2 avocados with a pinch of salt and any leftover lemon juice. To assemble, spread avocado mash onto each piece of toast, spoon sardines and oil on to each piece of toast, then finish with a squeeze of lemon, salt, pepper, and parsley. Serve immediately.
Lee Kalpakis is a recipe developer living in Brooklyn, New York. She grew up in her family’s restaurant in the Hudson Valley and has since worked as a cook, host, producer, and writer in the food media world. She loves natural wine, summer produce, and rock and roll music.