Piquillo & Sardine Crostini

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 6-8

Crostini topped with piquillo peppers, sardines and spicy mayonnaise

These addicting appetizers top toasted baguette slices with Spanish piquillo peppers and rich, olive-oil packed sardines.

Ingredients

1 6.7-ounce jar Conservas Ortiz Sardines, lightly drained, filleted and cut into quarters lengthwise
6 Organic Piquillo Peppers, sliced into thin strips
1/2 cup mayonnaise
1 tablespoon of L'Amante Hot Pepper Paste from IASA
Juice of a lemon
2 tablespoons salted capers, rinsed of their salt
1 baguette, sliced 1/3 inch thick on the bias
Extra virgin olive oil
Salt & pepper

Instructions

Preheat oven to 475°F.

Arrange the slices of bread on a baking sheet in a single layer. Brush each slice of bread with olive oil and season with salt and pepper. Bake for 8 minutes, turn over the bread and bake until golden brown, about 5 more minutes.

While the bread is toasting, whisk together than mayo, hot sauce, lemon juice and capers in a small bowl and set aside.

To assemble, spread a little of the spicy mayonnaise on each toast and top with a sardine half and a few strips of piquillo peppers. Finish with an extra drizzle of extra virgin olive oil and serve immediately.