Artichoke & Mushroom Crostini
Ingredients:
Artichoke purée:
- 2 cups (340 g) canned artichoke hearts
- 1/2 cup (68 g) pine nuts, toasted
- 2 Tbsp lemon zest (1 lemon rind)
- 2 Tbsp olive oil
- 3 Tbsp minced fresh chives
- 1/4 tsp salt
- Black pepper, to taste
Garlicky mushrooms:
- 1 Tbsp vegan margarine
- 1 1/2 cups (81 g) wild mushrooms, loosely packed, preferably chanterelles
- 3 garlic cloves, minced
- 2 Tbsp minced fresh chives
- Salt, to taste
- Black pepper, to taste
- 12 slices whole-grain baguette, or your favorite toasted bread sliced into small crostini-sized pieces, or 12 gluten-free crackers
- One 3–4 inch piece fresh horseradish root, peeled
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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To make the artichoke purée: In a food processor fitted with the S blade, place artichoke hearts, pine nuts, lemon zest and oil, and pulse into a coarse purée. Transfer into a small mixing bowl and mix in chives, salt and black pepper.
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To make the garlicky mushrooms: In a large sauté pan over medium heat, melt margarine, being careful not to burn it. Add mushrooms and garlic and sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Stir in chives, salt and black pepper. Remove from heat.
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To assemble, lay out crostini and place 1–2 Tbsp of the artichoke purée on each piece.
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Top with a dollop of mushrooms and finish with fresh zested horseradish root, using a microplane zester.
Nutrition Information Per Serving:
332 calories, 22.2 g total fat, 2.9 g saturated fat, 7.4 g polyunsaturated fat, 9.5 g monounsaturated fat, 0 mg cholesterol, 651 mg sodium, 547 mg potassium, 29.5 g total carbohydrates, 7.4 g fiber, 3.4 g sugar, 8.9 g protein, 4% calcium, 17% iron
