Piquillo Pepper And Sardine Tartines Recipes

Steps:

• With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish. Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes. Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread.

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.