Valentina Harris' veggie canapes are full of flavour and very moreish.
Brush all the toasted bread slices lightly with about half the olive oil.
Spread each slice with the tapenade.
Put the finely sliced and chopped fennel into a frying pan with the rest of the oil and a little cold water. Braise slowly, stirring frequently, until soft and cooked through. Season with a little salt and pepper, drain off any excess liquid, and then carefully place a small mound of braised fennel on top of each slice, making sure that the tapenade shows up all the way around.
Top with a few cubes of raw red pepper, an olive and a fresh flat leaf parsley leaf. Serve at once.
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