Instructions

• Preheat the oven to 400°F (200°C). Slice ½ loaf of French or Italian bread diagonally into about ½‑inch slices.
• Arrange the bread slices in a single layer on a baking sheet. Brush both sides lightly with the 1 tablespoon extra virgin olive oil.
• Bake the bread slices until golden, about 5–7 minutes. Remove from the oven and let cool until they are easy to handle.
• Cut the 1 clove garlic in half. Rub the cut side of the garlic over the top of each toast to impart garlic flavor. Set the toasts aside.
• Slice the 2 tomatoes into even slices. If using, thinly slice the 1 small red onion.
• Open the 1 (4‑ounce / 100‑gram) can of sardines and drain any packing liquid. Break the sardines into bite‑sized pieces.
• Top each garlic‑rubbed toast with tomato slices (and onion slices, if using), then add sardine pieces and scatter the 2 tablespoons capers over them.
• Juice ½ lemon and drizzle the lemon juice evenly over the toasts. If any of the 1 tablespoon olive oil remains, drizzle a little over the assembled toasts.
• Season the toasts with the ¼ teaspoon salt and ¼ teaspoon ground black pepper, dividing them evenly. Garnish with fresh basil leaves (torn or whole) and serve.