CookEat Recipe
Artichoke and Fennel Toast Bites
Mashed artichoke hearts bind small cooked pasta, finely diced fennel, feta, oregano and sage. Spoon onto crisp toast squares just before serving.
Method
Steps
Step 1
Use canned artichoke hearts in water, weighed drained. Pat dry and mash coarsely. Weigh small pasta dry, cook in the 2 litres boiling water for its packet time and drain well; chop short if needed for a spoonable topping.
Step 2
Wash and finely dice the fennel. Wash and chop the sage. Fold all the fennel, sage and oregano through the artichokes with the pasta, crumbled feta and olive oil; no fennel is reserved separately.
Step 3
Cut the toast into small squares and crisp in a dry pan over medium heat for 1–2 minutes per side, working in batches.
Step 4
Spoon the finely textured mixture onto the bases immediately before serving in eight portions, allowing several small bites per person.
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