FANCY SOUP DIPPERS

PARMESAN & FENNEL PITA STRIPS

Cut split pita bread rounds into 2cm-wide strips. Form strips back into rounds, crust-side down, on oven trays. Spray bread strips with olive oil spray. Sprinkle with 1¼ cups finely grated parmesan, 2 tsp fennel seeds and sea salt flakes.

SALT & VINEGAR BAGEL CHIPS

Place 2 tbsp white wine vinegar and 2 tsp sea salt flakes in a small screw-top jar. Shake well to dissolve salt. Add ½ cup extra-virgin olive oil. Shake well to combine. Cut bagels into “half-moon” shapes and place on oven trays. Drizzle with vinegar mixture. Toss well to evenly coat. Serve seasoned with extra salt flakes.

ZA’ATAR PITA SNAPS

Place split pita bread rounds, crust-side down, on trays. Spray with olive oil spray. Sprinkle bread with ½ cup za’atar (see tip) and 2 tsp sea salt flakes. Snap into smaller pieces to serve.

ROSEMARY BAGEL DIPPERS

Place bagel “doughnuts” on trays. Combine 3 crushed cloves garlic, 2 tbsp finely chopped fresh rosemary and ½ cup extra-virgin olive oil in a small bowl. Brush oil mixture over bagel slices. Sprinkle with ¼ cup small fresh rosemary leaves and 2 tsp sea salt flakes. Top with freshly ground black pepper.

SEEDED PITA WEDGES

Cut split pita bread rounds into 8 wedges. Form wedges back into rounds, crust-side down, on trays. Brush bread with ½ cup extra-virgin olive oil. Combine ¼ cup sesame seeds, 2 tbsp nigella seeds, 1 tbsp cumin seeds and 2 tsp sea salt flakes in a small bowl. Sprinkle over bread.

TIP Za’atar is a Middle Eastern spice blend available at supermarkets. Recipes from The Australian Women’s Weekly Soups & Dippers Bauer Books $5.50. Available in selected supermarkets and newsagents.