I can believe that the Spanish consider fish, including sardines and tuna, packed in olive oil, to be a delicacy. I can believe this because these tiny Spanish sardines on these Piquillo Pepper and Sardine Tartines are absolutely delicious. Top the sardines with roasted piquillo peppers, capers, lemon and sweet onion and you will create a beautiful bite.
- 1 can Spanish sardines boneless
- 1/2 small sweet onion finely sliced
- 1 tbsp white wine vinegar
- 1 piquillo pepper cut into strips
- 1 tspn capers
- 1 lemon half cut into wedges
- 1 tspn Asian chili sauce or other hot sauce
- 1 demi baguette sliced on an angle and grilled under a broiler
- olive oil to drizzle baguette slices
- 1 clove garlic peeled
- Gather all ingredients before starting recipe
- Slice baguette on a diagonal/allow 2 slices per person
- Peel and cut a small sweet onion in half, slice very thin slices and place the slices in a small dish. Cover the onions with white wine vinegar and set aside until ready to use.
- Slice whole roasted piquillo pepper into 1/2" strips.
- Half and then quarter one whole lemon.
- Open a tin of Spanish sardines.
- Drizzle olive oil over each side of baguette slices and toast under a pre-heated broiler 1-2 minutes per side
- Rub each side of toasted baguette with peeled garlic clove
- Top each toast slice with 2-3 sardines in a single layer, this will depend on the size of the sardines.
- Squeeze a bit of lemon juice on the sardines and drop tiny amounts of chili sauce or other hot sauce on the sardines.
- Sprinkle capers over sardines, then add a few thin slices of marinated onions and finally top with a slice of piquillo pepper. Add a few more slivers of onion and a few capers on top.