1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
To Make Ahead: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 12 Total
- Calories 41
- Calories from fat 18
- Total Fat 2gm 3%
- Sodium 113mg 5%
- Total Carbohydrates 3gm 1%
- Fiber 1gm 4%
- Protein 3gm
- Cholesterol 5mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.