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Artichoke tapenade with fennel pita crisps
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your appetizer game with elegant artichoke and olive tapenade paired with crispy pita chips.
Ingredients:
  • 40.00 ml pine nuts
  • 150g (1 cup) marinated artichokes, drained
  • 85g (1/2 cup) green olives, pitted, coarsely chopped
  • 20g (1/4 cup) finely grated parmesan
  • 40.00 ml chopped fresh continental parsley
  • 27.30 gm olive oil
  • 3 pieces pita bread, cut into wedges
  • 2 tsp fennel seeds, lightly crushed
  • 2.40 gm sea salt
Instructions:
  • In a small frying pan over medium heat, toast the pine nuts by stirring occasionally for about 4 minutes until they turn light golden.
  • Place the pine nuts in a food processor bowl, followed by the artichoke, olives, Parmesan, parsley, and oil. Pulse until coarsely chopped, then season with pepper to taste.
  • Preheat the oven to 200°C. Line a large baking tray with non-stick baking paper. Arrange the bread wedges in a single layer on the tray. Generously spray with olive oil. Mix fennel seeds and sea salt in a small bowl, then sprinkle over the bread.
  • Bake the bread in oven until crisp and golden, for about 8-10 minutes. Allow it to cool completely before serving.
  • Enjoy the pita crisps with the flavorful tapenade.

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