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."
 
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photo by SloppyJoe photo by SloppyJoe
photo by SloppyJoe
photo by SloppyJoe photo by SloppyJoe
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
23mins
Ingredients:
10
Yields:
12 Tartines
Serves:
4-6

ingredients

  • 12 12 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)
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directions

  • 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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Reviews

  1. In response to a direct question to Bergy, this is what I did for DH...Drizzled the bread with Olive Oil and baked til crispy on ALL sides but still slightly soft in the middle as is his preference. Removed the bread from the oven and rubbed with a Garlic Clove. Topped with Smoked Oysters, very thin sliced Red Onion, as much Jalapeno as would "stay" and a drizzle of Lemon Juice (Capers were ommitted). DH raved over it! Smoked Oysters is always his "Treat" when we go camping and something he enjoys around the campfire. Looks like I'll have to start thinking more "Gourmet" next camping trip! :) Thanks Bergy for a GREAT treat to serve my husband!!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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