Avacados on Bruschetta with Sardines! Yes, Sardines.

If you read an earlier post about my New Year's Resolution (don't like that word) you will know that I promised to eat better this coming year. I also am starting to see some very visible lines around the eyes and am hoping that this recipe will aid in better skin and heart health with it's high Omega 3 oils. If you are not a fan of fish...look away, and move along.
If you are curious, read on if you dare.
This is an Alton Brown inspired recipe. He calls it Sherried Sardine Toast. Too uninspired that name!!!
I will tell you that I thought I might get this down and then see it again, since I've never consumed a sardine.
Good news. It all played well with my tummy and actually had a very smooth, creamy texture and salty taste that wasn't overwhelming. All flavors melded together well.
So I dare you to try it!!!!

Sardine Avacado Bruschetta (makes 4)

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

 

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.