Sardine Toasts

• 24 baguette slices, cut on the diagonal 1/3 inch thick
• Extra-virgin olive oil, for brushing
• 3/4 cup balsamic vinegar
• 2 cans (3.75 ounces each) olive oilpacked sardines, drained
• Flaky salt, such as Maldon

1. Preheat the oven to 400.
2. Arrange the baguette slices on a baking sheet and brush generously with olive oil.
3. Toast for about 10 minutes, until the bread is golden brown; let cool.
4. Meanwhile, in a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 1/4 cup, about 12 minutes; let cool.
5. Arrange the toasts on a platter and top with the sardines.
6. Drizzle with a little of the reduced balsamic.
7. Serve with flaky salt for sprinkling.

baguette slices, extravirgin olive oil, balsamic vinegar, olive oilpacked sardines, flaky salt

Taken from www.foodandwine.com/recipes/sardine-toasts (may not work)