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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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.
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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