Piquillo Pepper and Sardine Tartines


  • 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
  • Sriracha sauce or other hot chili sauce (optional)
  • Fresh lemon juice plus lemon wedges for garnish
  • Very thin onion slices
  • 1 ½ tablespoons (about) drained capers
  • + 1 more ingredients
    • 12 thick strips piquillo peppers or roasted red peppers from jar, drained

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. 2. Place bread slices, garlic side up, on serving...

View full recipe at SpringPad


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