Best 2 Piquillo Pepper And Sardine Tartines Recipes

Embark on a culinary adventure with our tantalizing Piquillo Pepper and Sardine Tartines, a symphony of flavors that will delight your palate. These open-faced sandwiches, also known as montaditos, are a delightful fusion of tangy piquillo peppers, succulent sardines, and a creamy spread. Indulge in three variations of this delectable dish: the traditional Piquillo Pepper and Sardine Tartines, the modernized version with Avocado and Herbs, and the indulgent Smoked Salmon and Crème Fraîche rendition. Each variation offers a unique twist on the classic, promising an explosion of flavors with every bite.

Here are our top 2 tried and tested recipes!

PIQUILLO PEPPER AND SARDINE TARTINES

Piquillo Pepper and Sardine Tartines image

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

Ingredients

12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths
Extra-virgin olive oil
1 garlic clove, peeled, halved
1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well
Sriracha sauce or other hot chili sauce (optional)
Fresh lemon juice plus lemon wedges for garnish
Very thin onion slices
1 1/2 tablespoons (about) drained capers
12 thick strips piquillo peppers or roasted red peppers from jar, drained

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

Piquillo Pepper Salad with Sardines and Basil image

Provided by Tyler Florence

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 pounds small whole sardines, heads, tails and fins removed
1/2 cup red wine vinegar
3/4 cup olive oil, plus extra for drizzling
1 orange, juiced
1/4 cup chopped fresh oregano
Salt and freshly ground black pepper
2 (13-ounce) cans piquillo peppers, drained and chopped
2 tablespoons capers
1 small bunch fresh basil leaves, hand-shredded

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.

Tips:

Choose the Best Piquillo Peppers: Opt for piquillo peppers with a deep red color, as they are sweeter and have a better flavor.
Handling Piquillo Peppers: When handling piquillo peppers, wear gloves to prevent your hands from getting stained. You can also use a spoon to remove the seeds and scrape off the ribs.
Prep Your Sardines: If using canned sardines, drain them well and remove any bones. For fresh sardines, clean and scale them before cooking.
Cooking the Sardines: Whether grilling, pan-frying, or baking the sardines, make sure to cook them until they are flaky and tender, but not overcooked.
Garlic Rub: Infuse your sardines with flavor by rubbing them with a mixture of minced garlic, olive oil, salt, and pepper before cooking.
Toasting the Bread: To achieve the perfect base for your tartines, toast the bread until it's golden brown and crispy.
Assembling the Tartines: Layer the piquillo peppers, sardines, and any desired toppings on the toasted bread. Drizzle with olive oil and serve immediately.

Conclusion:

Piquillo pepper and sardine tartines offer a tantalizing combination of flavors and textures, making them a delightful appetizer or light meal. With their vibrant colors and zesty taste, these tartines are sure to impress your guests. Experiment with different piquillo pepper and sardine variations, and enjoy the culinary journey of creating unique and delicious tartines that cater to your taste preferences. Whether you prefer a classic approach or a more creative twist, these versatile tartines are a culinary canvas waiting to be explored.