• Make Balsamic Glaze ~ 20 minutes: Bring 1 cup balsamic vinegar to a boil in a small pot over medium high heat. Reduce the heat to medium-low and simmer for about 15 minutes until the vinegar reduces to about ⅓ cup. Stir and check the pot frequently to make sure it doesn't reduce down too much, since it's a small volume of vinegar. Turn off heat and set aside to cool while you make the White Bean Spread.
• Make White Bean Spread ~ 5 minutes: Place white beans, garlic, lemon zest and juice, and 1 tablespoon of olive oil in a food processor and blender. Process until smooth. Add 1 tablespoon crushed ice and process until ice is blended into the puree. If the White Bean Dip is a smooth, thick texture you like, it's done and ready to serve. If you'd like to make it smoother and/or thinnger, continue adding crushed ice 1 tablespoon at a time until the White Bean Dip is the texture you like.

Assemble Sardine Toasts ~ 2 minutes

• Grill or toast sliced bread until very dark. A dark char on toast is key for providing a slight bitterness to balance the sweetness of the Balsamic Glaze.
• Spread each toast with 2 tablespoons White Bean Spread, then 1-2 whole sardines. Drizzle each toast with about 1 teaspoon Balsamic Glaze. Finish with chopped fresh herbs, a pinch of flaky sea salt, and fresh cracked black pepper if using.