Piquillo & Sardine Crostini
- Total Time:
- 25 mins
Though the "crostini" is an Italian word, these addicting appetizers are far from Italian. Drawing inspiration from the flavors of the South of France, we can imagine enjoying these with the Mediterranean breeze in our hair and a crisp, cold glass of rosé.
2 4-ounce tins French Sardines in Olive Oil, lightly drained and cut in half lengthwise
6 Organic Piquillo Peppers, sliced into thin strips
1/2 cup mayonnaise
1 tablespoon of hot sauce or Sriracha
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
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.