Sardines on Toast
This savory snack makes a great appetizer or light lunch. It originates from Stephane Reynaud's "French Feasts," one of Martha's Finds.
- 6 1/2-inch-thick slices country-style bread
- 1 tablespoon olive oil
- 3 scallions, white parts only, trimmed and cut into 1-inch-long pieces
- 1 yellow bell pepper, stemmed, ribs and seeds removed, and julienned
- 1 bunch red radishes, washed, dried, trimmed, and julienned
- 3 tablespoons minced shallots
- 3 tablespoons salted butter, room temperature
- 3 (3-ounce) cans oil-packed sardines
- 6 oil-packed sundried tomatoes, julienned
- 1/2 cup fresh dill fronds
Preheat oven to 400 degrees.
Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.