Olive and Fennel Crostini

Name: Olive and Fennel Crostini
Ingredients: 500 ml (2 cups) pitted black sundried olives; 60 ml (4 tablespoons) fresh orange juice; grated rind of 1 orange; 7,5 ml (1 ½ teaspoon) fennel seeds; 45 ml (3 tablespoons) olive oil

Published 1 October 2020

Method

Blend all the ingredients to a coarse paste in a food processor. Scrape the paste into a glass container and spread onto slices of toasted baguette. Serve at once.