Jalapeno And Sardine Tartines

• 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)

1. Brush each slice of bread, both sides lightly with olive oil or spray lightly with "No Oil".
2. Place slices under the broiler for apprx 1 minute each side or until the slices area very light brown.
3. 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).
4. Carefully remove the sardines from the cans trying not to break the filets.
5. Sprinkle sardines with lemon juice.
6. Top the baquette slices with the sardine filets.
7. Place a couple of rings of onion on top then 3 capers on each.
8. Finally sprinkle on the finely chopped Jalapenos.
9. Garnish the platter with some parsley & Lemon wedges.
10. Serve & enjoy.

baguette, virgin olive oil, garlic, boneless skinless sardines, onions, lemon juice, capers, jalapenos, parsley, lemon

Taken from www.food.com/recipe/jalapeno-and-sardine-tartines-418914 (may not work)