Lunch: Piquillo Pepper and Sardine Tartines

Recipe by Jeanne Thiel Kelley Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated sta

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Piquillo Pepper and Sardine Tartines

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

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.

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