To cook on-site
- Cut the baguette in half horizontally, then cut crosswise for a total of 4 pieces. Drizzle with the olive oil. Toast on a grill or thread onto a branch and cook over a campfire until golden.
- Rub the toast with the garlic and then rub the toast thoroughly with a tomato half, pressing firmly with the tomato. Dice the remaining tomato half. Season with salt and pepper.
- Top the toast with the roasted bell peppers, diced tomato, sardines and shallot. Drizzle with the lemon juice and more olive oil, if desired.
You can also grill the bell pepper on the campfire. Before placing it over the coals, make sure they are free of ashes. Place the pepper in the centre and grill it on all sides until the skin is partially blackened. Remove the pepper from the coals and let cool for 15 minutes. Remove the skin. Cut in half, remove the seeds and cut into strips.