50g pitted black olives
1 tbsp capers
1⁄2 small clove garlic
Zest of 1 lemon
1 tbsp olive oil
75g goats cheese, soft
12 sun-blushed tomato halves or quarters
Salt and pepper
For filling three
2 tbsp crème fraiche
1 tbsp horseradish sauce
4 large slices of smoked salmon
1 tsp chopped chives
1.Pre heat the oven to 180C.
Grease the inside of 12 hole muffin tin with butter.
Cut the crusts off the bread. One by one, use a rolling pin to roll the bread flat so that it is squashed and really thin. Use a large round cutter, just larger than the top of the muffin holes to cut a disc out of each slice. Line each muffin hole with a disc of the bread pushing it into the sides to create a little cup. Place in the oven and bake for 5 minutes or until lightly golden and crispy. Then remove from the oven and leave to cool.
Remove 8 of the cups from the tray and set to one side. Reduce the oven to 160C.
Make the frittata filling by frying the bacon lardons until really crispy, then drain on kitchen paper.
Beat together the eggs, milk and cheese. Season with salt and pepper then stir in the cooled bacon. Pour the mixture into the 4 bread cups still in the tray and place back in the oven for 6-8 minutes or until just set.
Whilst the frittatas are cooking, place the olives, capers, garlic and lemon zest in a blender. Blitz for a couple of seconds then add the olive oil and blend to a course paste. Season with salt and pepper.
Add a spoonful of the tapenade into the bottom of 4 cups, then crumble over the goats cheese. Top this with a little sun blushed tomato and set aside ready to serve.
Make the smoked salmon cups by mixing together the crème fraiche and horseradish. When ready to serve, add a spoonful of this mixture into the bottom of 4 of the cups, top with smoked salmon and scattering of chives. When the frittatas have cooled slightly, top with some diced tomato and a little cress. Serve.