Piquillo Pepper and Sardine Tartines

Ingredients for 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

• 1 1/2 3.2125g cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well

• Sriracha sauce or other hot chilli 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

How to make Piquillo Pepper and Sardine Tartines

Preheat grill. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Grill until beginning to colour, 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.

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 flavours.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.