|Bar du Square's sardine toasts|
24 baguette slices, cut on the diagonal ⅓ inch thick
Extra-virgin olive oil, for brushing
¾ cup balsamic vinegar
2 cans (3.75 ounces each) olive oil-packed sardines, drained
Flaky salt, such as Maldon
- Preheat oven to 400°. Arrange the baguette slices on a baking sheet and brush generously with olive oil. Toast for about ten 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 ¼ cup, about twelve 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.