Piquillo & Sardine Crostini
Crostini is an Italian word and this is FAR from Italian...
We can imagine this being enjoyed in Provence or the Basque country. Frankly, it's so good, we don't care where we get it.
- 1 can sardines
- 6 piquillo peppers, sliced into strips
- 1/2 cup mayonnaise
- 1 tablespoon of hot sauce or Sriracha
- juice of a lemon
- 2 tablespoons capers, rinsed of their salt
- 1 baguette, sliced 1/3 inch thick on the bias
- extra virgin olive oil
- black pepper
Start by preheating the oven to 500 degrees. Brush each slice of bread with olive oil and season with black pepper. Bake for 8 minutes, turn over the bread and bake for 5 more minutes.
In a small bowl, whisk together than mayo, hot sauce, lemon juice and capers.
Time to assemble! Spread a little spicy mayo on the toasts. Lay half of a sardine on the toast, a few strips of piquillo peppers and drizzle with a little more extra virgin olive oil. Serve immediately!