Jalapeno and Sardine Tartines

Recipe by Bergy
READY IN: 23mins


  • 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)


  • 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.