Artichoke Tapenade With Fennel Pita Crisps

Serve artichoke and olive tapenade with pita crisps for sophisticated finger food.

The ingredient of Artichoke Tapenade With Fennel Pita Crisps

• 2 tbsp 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 tbsp chopped fresh continental parsley
• 1 1 2 tbsp olive oil
• 3 pieces pita bread cut into wedges
• olive oil spray
• 2 tsp fennel seeds lightly crushed
• 1 tsp sea salt

The Instruction of artichoke tapenade with fennel pita crisps

• 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 200u00b0c 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

Nutritions of Artichoke Tapenade With Fennel Pita Crisps

fatContent: 210 32 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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