1 Drain the sardines, remove the middle bone and mash the flesh with a fork. Peel and chop the shallot. In a bowl, mix the fromage frais with the shallot and a dash of lemon juice. Salt and pepper
2 Gently drain the piquillos, pat them dry on paper towels. Then garnish them with sardine stuffing. Thinning out and chisel the basil (reserve a few feathers).
3 Place the stuffed piquillos on a dish, drizzle them with olive oil. Sprinkle over the chopped basil and the pluches. Serve well chilled, with slices of toasted bread.