Jalapeno And Sardine Tartines Food

PIQUILLO PEPPER AND SARDINE TARTINES

Piquillo Pepper and Sardine Tartines image

Provided by Jeanne Thiel Kelley

Categories Sandwich Fish Pepper Vegetable Brunch Broil Dinner Lunch Seafood Fall Winter Sardine Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 9

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

Steps:

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.
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.
What to Drink:
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.

JALAPENO AND SARDINE TARTINES

Jalapeno and Sardine Tartines image

This recipe was originally from Bon Appetit using Piquillo Peppers but they are not readily available in my area so I have made the recipe "Home" friendly. If you wish to cut back on fat sub an "no oil" spray on the bread instead of olive oil. "No Oil" is similar to Pam. If you like "HOT" sprinkle the sardines with a few drops of hot sauce before adding the Jalapenos or if you like mild use sweet red peppers. Save some lemon wedges for garnish.

Provided by Bergy

Categories < 30 Mins

Time 23m

Yield 12 Tartines, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

12 1/2 inches thick slices baguette, cut on the diagonal, Apprx 3-inch length each
2 tablespoons virgin olive oil
2 garlic cloves, finely chopped
2 (106 g) cans boneless skinless sardines (packed in water)
6 slices onions, very thin cut separated into rings
3 tablespoons fresh lemon juice
36 capers, well drained
2 large jalapenos, finely chopped
1 bunch parsley (optional)
lemon wedge (optional)

Steps:

Brush each slice of bread, both sides lightly with olive oil or spray lightly with "No Oil".
Place slices under the broiler for apprx 1 minute each side or until the slices area very light brown.
Place the slices on a large platter and evenly distribute the finely chopped garlic on top of each slice.(or if you are not really a garlic lover just rub each slice with a clove of garlic).
Carefully remove the sardines from the cans trying not to break the filets.
Sprinkle sardines with lemon juice.
Top the baquette slices with the sardine filets.
Place a couple of rings of onion on top then 3 capers on each.
Finally sprinkle on the finely chopped Jalapenos.
Garnish the platter with some parsley & Lemon wedges.
Serve & enjoy.

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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, …
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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.
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.
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.

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