Cut the baguette into slices diagonally.
Brush the slices with vegetable oil and fry in a well-heated frying pan on both sides until golden brown.
Spread cream cheese or feta (or any other soft cheese or cottage cheese) on toasted bread slices.
Mash the sardines with a fork in a separate container, or do it directly in the can. Place the crushed sardines on top of the cheese.
Chop the sun-dried tomatoes and distribute evenly over the bruschetta.
Top with one cherry tomato, cut into quarters. Garnish the bruschetta with herbs. Enjoy.