Name: Bruschetta with Artichoke & Pickled Onion
Yield: 0 serving
Ingredients: one large baguette; olive oil; salt; artichoke dip; 290 g marinated artichoke hearts; 1/3 cup sun-dried tomatoes; 1/2 cup oat sour cream or other plant based sour cream; 1 clove garlic; 1 tbsp lemon juice; 1 tsp agave syrup; salt & pepper; pickled onion; 1 red onion; 3 tbsp white balsamic vinegar; 2-3 good pinches of salt; sliced radishes, to serve; mâché lettuce, to serve

Ingredients

one large baguette
olive oil
salt
artichoke dip
290 g marinated artichoke hearts
1/3 cup sun-dried tomatoes
1/2 cup oat sour cream or other plant based sour cream
1 clove garlic
1 tbsp lemon juice
1 tsp agave syrup
salt & pepper
pickled onion
1 red onion
3 tbsp white balsamic vinegar
2-3 good pinches of salt
sliced radishes, to serve
mâché lettuce, to serve

Procedure

Start by slicing the red onion thinly and place in a shallow bowl. Add the vinegar and salt and stir to combine. Let sit for about 15 minutes.
Set oven to 175’C/350’F. Slice the baguette into 1/2 inch thick rounds. Place on a baking tray and drizzle with olive oil and salt. Toast in oven for 5-10 minutes or until the edges are golden & crusty, but the inside still soft.
Mix all ingredients for the artichoke dip with an immersion blender, until you have a chunky consistency.
Scoop the artichoke dip onto the baguette rounds. Top with sliced radish, pickled onion and mâché lettuce. Serve right away.