PIQUILLO PEPPER AND SARDINE TARTINES
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
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
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
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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PIQUILLO PEPPER AND SARDINE TARTINES RECIPE | BON APPéTIT
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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