PIQUILLO PEPPER AND SARDINE TARTINES
Provided by Jeanne Thiel Kelley
Categories Sandwich Fish Pepper Vegetable Brunch Broil Dinner Lunch Seafood Fall Winter Sardine Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 9
Steps:
- 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.
- What to Drink:
- 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.
PIQUILLO PEPPER SALAD WITH SARDINES AND BASIL
Provided by Tyler Florence
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
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.
PIQUILLO PEPPER AND CHEESE TOASTS
These toasts are a tasty tapa and a snap to make. The combination of crisp bread and warm piquillo peppers stuffed with cheese is a scrumptious way to start the meal.
Provided by Martha Stewart
Categories Appetizers
Time 25m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on a rimmed baking sheet until crisp, 7 to 8 minutes.
- Stuff each pepper with a cheese square. Place 1 stuffed pepper on each toast. Bake until cheese melts, 8 to 10 minutes. Drizzle with remaining 2 tablespoons oil. Garnish with scallion.
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