Paula Wolfert ’s Avocado Sardine Toasts | Maggie Beer

Ingredients

• 4 tbsp extra-virgin olive oil
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp sherry wine vinegar
• Salt and freshly ground pepper
• 2 (4 1/2 ounce) cans Portuguese whole sardines packed in olive oil
• 1 large firm, ripe Hass avocado
• 4 to 6 day-old, thin slices of country-style bread
• 4 scallions (white part only) cut lengthwise into thin strips about 1 inch long
• Chives for garnish