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Sardine Toasts
© P-A Jorgensen

Sardine Toasts

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Beaune's winemaker hangout Bar du Square doesn't serve a lot of food. But it does offer an outstanding snack that comes to the table as components to be assembled DIY-style: a can of good-quality sardines; a basket of oiled toasts; and little bowls of sweet balsamic glaze and flaky salt.

  1. 24 baguette slices, cut on the diagonal 1/3 inch thick
  2. Extra-virgin olive oil, for brushing
  3. 3/4 cup balsamic vinegar
  4. 2 cans (3.75 ounces each) olive oil–packed sardines, drained
  5. Flaky salt, such as Maldon
  1. Preheat the oven to 400°. Arrange the baguette slices on a baking sheet and brush generously with olive oil. Toast for about 10 minutes, until the bread is golden brown; let cool.
  2. Meanwhile, in a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 1/4 cup, about 12 minutes; let cool.
  3. Arrange the toasts on a platter and top with the sardines. Drizzle with a little of the reduced balsamic. Serve with flaky salt for sprinkling.