Artichoke Tapenade With Fennel Pita Chips
Introduction
An easy dip as a starter for your next BBQ!
Dip away
Ingredients
- 2 tbs 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 tbs chopped fresh continental parsley
- 1 1/2 tbs olive oil
- 3 pieces pita bread, cut into wedges
- Olive oil spray
- 2 tsp fennel seeds, lightly crushed
- 1 tsp sea salt
Method
- Heat a small frying pan over medium heat.
- Add the pine nuts and cook, stirring, for 4 minutes or until light golden and toasted.
- 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.
- 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.
- Bake the bread in oven for 8-10 minutes or until crisp and golden.
- Set aside to cool completely.
- Serve the pita crisps with the tapenade.
Time: 15 minutes to prepare
Acknowledgements
Australian Good Taste - May 2009 , Page 80. Recipe by ChrissyFreer (via Taste.com)
Thu 17 Jan 2013 22:16:51 CST