Recipes Sardine Toasts 1 Review 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. By Food & Wine Editors Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © P-A Jorgensen Total Time: 25 mins Yield: 6 Ingredients 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 oil–packed sardines, drained Flaky salt, such as Maldon Directions 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. Meanwhile, in a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 1/4 cup, about 12 minutes; let cool. 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. Rate it Print