Best Piquillo Pepper And Sardine Tartines Recipes

Piquillo Pepper Salad with Sardines and Basil image

Provided by Tyler Florence

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

2 pounds small whole sardines, heads, tails and fins removed
1/2 cup red wine vinegar
3/4 cup olive oil, plus extra for drizzling
1 orange, juiced
1/4 cup chopped fresh oregano
Salt and freshly ground black pepper
2 (13-ounce) cans piquillo peppers, drained and chopped
2 tablespoons capers
1 small bunch fresh basil leaves, hand-shredded

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.

Jalapeno and Sardine Tartines image

Provided by Bergy

Categories < 30 Mins

Time 23m

Yield 12 Tartines, 4-6 serving(s)

Number Of Ingredients 10

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.