Piquillo Pepper and Sardine Tartines

Name: Piquillo Pepper and Sardine Tartines
Yield: Makes 12 Servings
Ingredients: 12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths; Extra-virgin olive oil; 1 garlic clove, peeled, halved; 1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well; Sriracha sauce or other hot chili sauce (optional); Fresh lemon juice plus lemon wedges for garnish; Very thin onion slices; 1 1/2 tablespoons (about) drained capers; 12 thick strips piquillo peppers or roasted red peppers from jar, drained

By Jeanne Thiel KelleyPhotography by Patricia Heal

December 17, 2009

Jeanne Thiel Kelley

Recipe notes