Roasted Pepper and Sardine Appetizer



  • Slice French bread into 3 diagonal pieces.
  • Place French bread in toaster oven on broil for 1 to 2 minutes, till light brown then let cool.
  • Place sliced pepper on lined cookie sheet and place in oven under broiler on top shelf for 2 or 3 minutes till charred. Remove and let cool.
  • Take the sardines from can and slice down the middle lengthwise. Then cut in half lengthwise again.
  • Arrange the toast on long rectangular plate.
  • Place red and yellow pepper strips on top of toasted bread.
  • Gently lay the sardine on top and garnish with small dill sprig.
  • Drizzle olive oil in a back-and-forth motion over the 3 pieces and sprinkle them with cracked black pepper