Snack · Mediterranean · 10 min
Mediterranean Sardine and Manzanilla Olive Tapenade on Brown Rice Crisps
- Calories
- 100
- Protein
- 5g
- Carbs
- 4g
- Fat
- 7g
Ingredients
- 18 g canned sardines in extra virgin olive oil
- 12 g manzanilla olives
- 2 tbsp flat leaf parsley
- 1 tbsp marinara sauce
- 10 g kalamata olives
- 0.5 clove garlic
- 0.25 tsp dried oregano
- 12 g brown rice crackers
Method
- 011. Drain the sardines thoroughly, reserving a tiny drizzle of the olive oil, and place the fish in a small mixing bowl.
- 022. Using a fork, gently flake the sardines and combine with the chopped Manzanilla olives and Kalamata olives.
- 033. Fold in the marinara sauce, minced garlic, dried oregano, and half of the chopped fresh flat leaf parsley. Mix until well blended into a coarse tapenade.
- 044. Line up the brown rice crisps on a clean serving plate.
- 055. Spoon equal portions of the sardine tapenade generously onto each crisp.
- 066. Garnish with the remaining fresh chopped parsley and serve immediately while the crisps are crunchy.
Cook it with the whole plan around it
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