Piquillo Pepper and Sardine Tartines

Ingredients

• 12.3 inch crusty baguette 
• 1.5 tablespoons capers drained ()
• 1  garlic clove peeled halved
• 12 servings juice of lemon fresh for garnish
• 12 servings olive oil extra virgin extra-virgin
• 1 slices onion very thin
• 12 strips roasted peppers red thick drained
• 1  sardines wild-caught boneless skinless packed in olive oil, drained well canned (preferably )

Equipment

• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Brush both sides of eachbread slice lightly with olive oil. Arrangebread slices on small baking sheet. Broiluntil beginning to color, about 1 minute perside. Rub 1 side of each bread slice with cutside of garlic and cool.
3. Place bread slices, garlic side up, onserving platter. Divide sardines amongbread slices.
4. Spread out sardines in thinlayer.
5. Sprinkle a few drops of sriracha sauceover each, if desired, then a few drops oflemon juice. Top each tartine with onionslices, several capers, then strip of drainedpiquillo pepper.
6. Garnish platter with lemonwedges and serve.
7. With the tartines, poura refreshing Albariño, a white wine from
8. Spain. We like the Carballal 2008 "Sete
9. Cepas" from Rías Baixas ($15). The wine'smineral notes are balanced beautifully bystone-fruit flavors.
10. Per serving: 126.2 kcal calories,47.9 % calories from fat, 6.7 g fat, 0.9 g saturated fat,
11. 8 mg cholesterol,
12. 9 g carbohydrates,
13. 9 g total sugars ,
14. 3 g net carbohydrates, 5.2 protein
15. Bon Appétit