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baguette virgin olive oil garlic boneless skinless sardines onions lemon juice capers jalapenos parsley lemon
Viewed: 121 - Published at: 9 years agoIngredients
- 12 1/2 inches thick slices baguette, cut on the diagonal, Apprx 3-inch length each
- 2 tablespoons virgin olive oil
- 2 garlic cloves, finely chopped
- 2 (106 g) cans boneless skinless sardines (packed in water)
- 6 slices onions, very thin cut separated into rings
- 3 tablespoons fresh lemon juice
- 36 capers, well drained
- 2 large jalapenos, finely chopped
- 1 bunch parsley (optional)
- lemon wedge (optional)
Method
- Brush each slice of bread, both sides lightly with olive oil or spray lightly with "No Oil".
- Place slices under the broiler for apprx 1 minute each side or until the slices area very light brown.
- Place the slices on a large platter and evenly distribute the finely chopped garlic on top of each slice.(or if you are not really a garlic lover just rub each slice with a clove of garlic).
- Carefully remove the sardines from the cans trying not to break the filets.
- Sprinkle sardines with lemon juice.
- Top the baquette slices with the sardine filets.
- Place a couple of rings of onion on top then 3 capers on each.
- Finally sprinkle on the finely chopped Jalapenos.
- Garnish the platter with some parsley & Lemon wedges.
- Serve & enjoy.
