Avocado Salsa and Sardine Frenchy

1 avocado, mashed

2 romaine lettuce leaves, chopped

¼ green bell pepper, finely chopped

1 teaspoon lemon juice

4 slices French bread

2 teaspoons extra-virgin olive oil

1 (4.375 ounce) can canned sardines in water, drained

1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano - drained

Preheat oven to 350 degrees F (175 degrees C).

Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.

Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.

Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.