-
1
Special equipment: waffle iron
-
2
Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
-
3
For the pesto: Combine all the ingredients in a bowl and set aside.
-
4
For the fennel: In a large saute pan over medium heat, add the olive oil, fennel, garlic and onions.
-
5
Cook until the onions and fennel are browned and caramelized, about 20 minutes, stirring frequently.
-
6
Season with salt and pepper.
-
7
Stir in the spinach, set aside or place in the oven to keep warm.
-
8
For the tapenade: Combine all the ingredients in a bowl and set aside.
-
9
For the waffles: In a large bowl, whisk together the flour, baking powder, salt and baking soda.
-
10
Add in the beaten eggs, buttermilk, butter and herbs.
-
11
Stir all until well combined.
-
12
Spray the waffle iron with nonstick spray.
-
13
Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions.
-
14
As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
-
15
To assemble the waffles: Place 1 waffle on a warmed plate.
-
16
Top with couple of tablespoons of the pesto and some caramelized fennel.
-
17
Top with another waffle, more pesto and the tapenade.
-
18
Top with another waffle, more pesto, fennel and tapenade.
-
19
Top with another waffle.
-
20
Place a toothpick to hold into place.
-
21
Cut into 4 pieces and serve immediately.
