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Piquillo Pepper and Sardine Tartines

Piquillo Pepper and Sardine Tartines Recipe

  • 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
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