Sardine Chicory Cups with Tapenade
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Sardine Chicory Cups with Tapenade

Sardine Chicory Cups with Tapenade

Ingredients

Method

  • 75g pitted green olives
  • ½ tsp capers, drained
  • ½ tsp olive oil
  • ¼ tsp white wine vinegar
  • ¼ garlic clove, grated
  • 2 red chicory, leaves separated
  • 75g quality tinned sardines
  • 15g shaved parmesan
  • 10g chopped parsley
  • Add the capers, olives, vinegar, oil and garlic to a food processor and whizz to a chunky puree. Set aside.
  • Lay out the chicory leaves and top each one with 1 tsp of the olive tapenade. Lay 1 or 2 sardines onto each leaf, then top with the parmesan, a drizzle of olive oil and a sprinkling of parsley.
20 mins
Makes 10 Canapes

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