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.
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!
