-
1
Arrange the sardines in a single layer, flesh side down, in a shallow dish.
-
2
Lay the orange slices on top of the sardines.
-
3
Mix together the sherry vinegar, sherry, garlic, bay leaves, sugar, salt, and a 4-count of oil.
-
4
Pour the marinade over the sardines and oranges; cover and let cure in the refrigerator for 30 minutes.
-
5
Preheat the broiler.
-
6
Pull out the tops of the red peppers; then cut them in half lengthwise and remove the seeds.
-
7
Place the peppers on a cookie sheet, skin side up, and broil for about 10 minutes to let them really char and blister.
-
8
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins; then peel.
-
9
Slice the peppers into 3-inch pieces and toss with the paprika and a 4-count of oil.
-
10
Season the pepper strips with salt and pepper.
-
11
Preheat the oven to 350F.
-
12
Brush each side of the bread slices with oil and place on a cookie sheet.
-
13
Bake for 10 minutes, until toasty and golden.
-
14
To put these beauties together, lay a piece of roasted pepper on each toasted bread slice.
-
15
Stick a large basil leaf on top.
-
16
Remove the sardine slices from the orange marinade and slice them in half so they will fit nicely on the toasted bread.
-
17
Lay the sardines, skin side up, across the basil.
-
18
Finish it up with a sprinkle of toasted pine nuts and serve.
-
19
This truly is the perfect bite!
