Briny, lightly smoked brislings and their fragrant oil transform plain toast into dinner in minutes. This is what you cook when the shelf is spare but holds something good. The toasts are crunchy and piled high, the sardines melting into warm bread.

Serves 2. 12 minutes, 10 at the stove.

About 240 calories a serving, 12 g protein, 38 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast four slices of bread until golden brown and crisp, about 4 minutes; while they toast, mince two cloves of garlic fine and slice one medium tomato into thin rounds.4 min
2. Rub each warm toast with the cut side of a garlic clove, then drizzle with one tablespoon of the sardine oil from the tin. Layer tomato slices on top of each toast and season with salt and pepper.
3. Top each toast with the sardines from the tin, breaking them into two or three pieces so they cover the surface. Squeeze fresh lemon juice over the tops and serve at once.

Note Swap the tomato for sliced onion pickled in vinegar if you have it. These toasts are best eaten warm and fresh; any leftovers lose their crunch within an hour. Serve with a green salad or bitter greens dressed simply with olive oil and vinegar.