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OLIVE & SARDINE CHICORY CANAPES

Fresh, crisp and umami rich. These beautiful tiny sardines are the perfect finger food for any party
READY IN

20 min

COOKING TIME

PREP TIME

20 min

SERVES

Serves 10

ingredients

  • 1 heaped tsp Brindisa Empeltre black olive paste
IN STOCK
  • 1⁄2 tsp capers in vinegar, drained
IN STOCK
  • 70g pitted Gordal spicy pitted olives, drained
IN STOCK
  • Zest from 1/2 lemon
  • ¼ clove garlic, crushed
  • ½ tsp Valdespino sherry vinegar
IN STOCK
  • 1 tbsp extra virgin olive oil
IN STOCK
  • 2 red chicory bulbs, trimmed and leaves separated
  • 118g can La Brujula Sardines
IN STOCK
  • Sliced Gordal olives
IN STOCK
  • Galmesan cheese, grated
  • Flat leaf parsley leaves, chopped

Method

  1. Place the black olive paste, capers, olives, lemon zest, garlic, vinegar, and olive oil in the bowl of a food processor. Add a good grind of black pepper and blitz to a chunky consistency. Taste and adjust seasoning as required. You can also finely chop everything by hand.
  2. Trim the base and separate the chicory leaves. Place a teaspoon of the tapenade mix into each one and top with a sardine.
  3. Place on a serving dish and sprinkle with extra lemon zest, plenty of chopped parsley, sliced olives and a drizzle of olive oil. Finally, grate over Galmesan cheese and add a grind of black pepper.

ingredients

  • 1 heaped tsp Brindisa Empeltre black olive paste
(each)
IN STOCK
  • 1⁄2 tsp capers in vinegar, drained
IN STOCK
  • 70g pitted Gordal spicy pitted olives, drained
IN STOCK
  • Zest from 1/2 lemon
  • ¼ clove garlic, crushed
  • ½ tsp Valdespino sherry vinegar
IN STOCK
  • 1 tbsp extra virgin olive oil
IN STOCK
  • 2 red chicory bulbs, trimmed and leaves separated
  • 118g can La Brujula Sardines
IN STOCK
  • Sliced Gordal olives
IN STOCK
  • Galmesan cheese, grated
  • Flat leaf parsley leaves, chopped

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