Tapenade & sardine chicory cups

Name: Tapenade & sardine chicory cups
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 70 g pitted black olives; ½ tsp nonpareille capers, drained and rinsed; ½ tbsp extra virgin olive oil, plus extra to drizzle; ¼ tsp red wine vinegar; ¼ clove/s garlic, grated; 2 red chicory bulbs, trimmed and leaves separated; 75 g King Oscar MSC Sardines with Sliced Spanish Manzanilla Olives; 15 g Parmigiano Reggiano, shaved; 25 g pack flat leaf parsley, roughly chopped

These mini flavour bombs are simple to assemble and brilliant with fizz. No chicory to hand? Pile the mixture onto bruschetta or crackers.

0 out of 5 stars(0) Rate this recipe

Makes10
CourseCanape
Prepare20 mins
Cook-
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

70g pitted black olives
½ tsp nonpareille capers, drained and rinsed
½ tbsp extra virgin olive oil, plus extra to drizzle
¼ tsp red wine vinegar
¼ clove/s garlic, grated
2 red chicory bulbs, trimmed and leaves separated
75g King Oscar MSC Sardines with Sliced Spanish Manzanilla Olives
15g Parmigiano Reggiano, shaved
¼ x 25g pack flat leaf parsley, roughly chopped

Method

Put the olives, capers, oil, vinegar and garlic in a small food processor and whizz into a chunky tapenade. Alternatively, chop everything very finely and mix together.
Top each chicory leaf with 1 tsp tapenade, then lay over 1 large or 2 smaller sardines and some of the Manzanilla olives. Top with the cheese, a drizzle of oil and a little parsley.