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.

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Makes10
CourseCanape
Prepare20 mins
Cook-
Total time20 mins

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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.