Tapenade & sardine chicory cups
Waitrose and Partners

Tapenade & sardine chicory cups

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

  • 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
  • 1/4 x 25g pack flat leaf parsley, roughly chopped

Method

  1. 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.

  2. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

116kJ/ 28kcals

Fat

2.3g

Saturated Fat

0.6g

Carbohydrates

0.5g

Sugars

0g

Fibre

0.5g

Protein

1.4g

Salt

0.2g

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