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Ingredients

2 tablespoons pine nuts
150g (1 cup) marinated artichokes, drained
85g (1/2 cup) green olives, pitted, coarsely chopped
20g (1/4 cup) finely grated parmesan
2 tablespoons chopped fresh continental parsley
1 1/2 tablespoons olive oil
3 pieces pita bread, cut into wedges
Olive oil spray
2 teaspoons fennel seeds, lightly crushed
1 teaspoon sea salt

Method

Step 1 Heat a small frying pan over medium heat. Add the pine nuts and cook, stirring, for 4 minutes or until light golden and toasted.
Step 2 Transfer the pine nuts to the bowl of a food processor. Add the artichoke, olive, parmesan, parsley and oil, and process until coarsely chopped. Season with pepper.
Step 3 Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the wedges of bread, in a single layer, on lined tray. Spray with olive oil spray. Combine the fennel seeds and sea salt in a small bowl. Sprinkle over bread.
Step 4 Bake the bread in oven for 8-10 minutes or until crisp and golden. Set aside to cool completely.
Step 5 Serve the pita crisps with the tapenade.

Artichoke tapenade with fennel pita crisps

How to make Artichoke tapenade with fennel pita crisps

Ingredients

Method