Piquillo Pepper and Sardine Tartines
Elegant open-faced sandwiches featuring sardines and sweet piquillo peppers on toasted baguette slices. These Spanish-inspired tartines are topped with capers, onions, and a touch of heat from optional Sriracha sauce.
Ingredients
- •12 slices baguette slices
- •2 tablespoons Extra-virgin olive oil
- •1 clove garlic
- •1½ cans sardines
- •1 tablespoon Sriracha sauce
- •2 tablespoons lemon juice
- •½ cup onion slices
- •1½ tablespoons capers
- •12 strips piquillo peppers
- •drained
Cooking Instructions
- 1.
Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
5 min
- 2.
Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
10 min
- 3.
With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.
