- 12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
- Extra-virgin olive oil
- 1 garlic clove, peeled, halved
- 1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
- Sriracha sauce or other hot chili sauce (optional)
- Fresh lemon juice plus lemon wedges for garnish
- Very thin onion slices
- 1 1/2 tablespoons (about) drained capers
- 12 thick strips piquillo peppers or roasted red peppers from jar, drained
- Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
- Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
- With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 “Sete Cepas” from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.