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Recipes
February 2010

Piquillo Pepper and Sardine Tartines

By Jeanne Thiel KelleyPhotography by Patricia Heal
Image may contain Food and Bread
Jeanne Thiel Kelley

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

    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.

Nutrition Per Serving

1 tartine contains the following: Calories (kcal) 126.2 %Calories from Fat 47.9 Fat (g) 6.7 Saturated Fat (g) 0.9 Cholesterol (mg) 18.8 Carbohydrates (g) 10.9 Dietary Fiber (g) 0.6 Total Sugars (g) 0.9 Net Carbs (g) 10.3 Protein (g) 5.2
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