(1) 4.2-ounce can (120 g) of RAINCOAST TRADING Wild Pacific Sardines with Dill & Parsley, drained
2 Tbsp finely chopped fresh mint
2 tsp extra-virgin olive oil
⅛ tsp salt
3 slices multigrain bread or 12 slices baguette, preferably whole-grain
½ medium ripe tomato
1 Tbsp very thinly sliced yellow onion
Preparation:
Preheat oven to 350°F
Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine
If using whole slices of bread, cut off the crusts and cut each into four triangles
Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato
Top each toast with about 1 1/2 teaspoons of the sardine mixture
Top the sardine mixture with a couple of onion slices and serve immediately
