We return with the recipes of International Chef Anna Chiarini. The canapés are an extremely easy, delicious and nutritious snack. You can enjoy them as an appetizer, as a quick snack or just a delicious treat any time during the day. The sweet potato chips alone are crispy, flavorful, simple and healthy snack. You can serve
them with other dishes, or just with your favorite dips and sauces.
Sardines are a great source of omega 3 fatty acids, vitamin B12, vitamin D, calcium and selenium. Sardines do not contain as many toxins and metals, like mercury, as large predatory fish, such as tuna and swordfish.
Red cabbage is rich in fiber, vitamin C, vitamin K, carotenoids (which your body converts to
vitamin A), vitamin B6 and manganese. Sweet potatoes are packed with many beneficial nutrients: vitamin C, vitamins from B complex, manganese, copper and fiber, but especially carotenoids (which your body
converts to vitamin A).
16 pieces Bread for canapés (for example rye bread)
1 Sweet potato (small)
16 Sardines (small; I prefer sardines in olive oil or water and in glass jar; they can be lightly
Extra virgin olive oil: Castillo de Canena Oak Smoked Arbequino Chili pepper (fresh or dried)
Cut the sweet potato into thin slices, using a sharp knife or a mandoline slicer. Toss the sweet
potatoes in olive oil and sprinkle with salt. Arrange on a tray with baking paper in a single
layer. Bake the chips in the oven (120°C = 250°F) for about 10 minutes, flip and roast another 10
minutes. The timing depends on your preferences, but make sure that your chips are nice and
crispy, but not burned. Cut the bread for canapés. You can make it for example round. You can briefly roast them in
the oven for crispiness. Top the canapés with sardines, dill, red cabbage, chili pepper, sweet potato chip and drizzle
with our Oak Smoked Arbequino Olive Oil.
Assemble the dish as in the photo or to your liking.