Easy recipe Piquillo Pepper and Sardine Tartines

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about twelve one third-inch-thick baguette (Recipes by ingridients baguette) slices, cut on diagonal into three- to about four-inch lengthsExtra-virgin olive oilone garlic clove, peeled, halvedone one/about two three.seventy-five-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained wellSriracha sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) or other hot chili sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) (optional)Fresh lemon juice plus lemon wedges for garnishVery thin onion slicesone one/about two tablespoons (about) drained capersabout twelve thick strips piquillo peppers or roasted red peppers from jar, drained. .