Grilled Artichoke Crostini

The perfect plant based starter, appetiser or canapé

Done in 20 minutes

Serves 2-4

Dish by Mia Jacobs

Ingredients

Tofu ricotta (enough for the recipe + extra)

25gflaked almonds, soaked in boiling water for 10 mins

190gfirm tofu

1 tbspnutritional yeast

1 largegarlic cloves

1 lemon, zest

1/2lemon, juice

to tastesalt and freshly cracked black pepper

60mlwater

Basil oil

45gfresh basil

70mlextra virgin olive oil

a pinchsalt

To serve

1/2thinly sliced baguette

170gcharred artichokes

2 tbspchopped, toasted hazelnuts

1garlic clove

This one is a dreamy and simple bite to serve as a starter of a romantic meal or canapé at a party. The tofu ricotta is creamy, a bit cheesy and the perfect base for a charred artichoke topped with bright lemon zest and toasted hazelnuts.

Method

Blend together all the ingredients for the tofu ricotta in a high speed blender until smooth. Season to taste.

Bring a pot of water to the boil. While you wait, fill a bowl with ice cubes and cold water. Keep to one side while you add in the basil leaves and blanch for 30 seconds.

Clean out the blender and add the blanched basil along with the extra virgin olive oil and salt, and blend until completely combined.

Pour the oil through a very fine strainer, coffee filter or cheese cloth set over a bowl until you're left without a vibrant green oil without any leafy remnants.

Slice the baguette diagonally to get around 6-8 pieces. Set on a baking tray then drizzle with olive oil. Place under the grill for 2-3 minutes until lightly golden and toasted, flipping halfway through.

Brush the crostini with a garlic clove, pipe or spoon on some tofu ricotta, top with 1-2 pieces of grilled artichoke and garnish with more lemon zest, the basil oil and hazelnuts. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.