Sardine Chicory Cups with Tapenade
- 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