Piquillo Pepper and Sardine Tartines

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

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