This tasty morsel is a crowd favourite and easy to whip up at short notice.
INGREDIENTS
Makes approx. 25 small bruschetta toasts.
1 good baguette
Good olive oil
1 jar marinated artichokes
1 log of goat curd – we like Over the Moon
1 clove garlic, crushed
Zest and juice of 1 lemon, plus more zest for garnish
Salt and pepper
Handful chopped parsley
Method
Preheat the oven to 190C fan-bake. Slice the baguette into rounds as thinly as you can (aim for 4-5mm). Toss the baguette rounds with plenty of olive oil and a good pinch of salt. Spread on a baking tray and roast, tossing occasionally, until golden and completely dry. This will take 10 mins or so – keep a close eye on them so they don’t burn. Leave to cool.
Drain the artichokes in a sieve and press out as much liquid as you can, the drier the better!
Put the artichokes, curd, garlic, lemon juice + zest, good pinch of salt and a serious grinding of pepper into a blender or Nutri bullet. Blend to a semi smooth paste.
To serve – spread a generous amount of the artichoke mix onto the bruschetta. Drizzle with olive oil, zest over some more lemon zest and sprinkle with chopped parsley.
PHOTOGRAPHER Swift and Click, @swiftandclick
For more, visit nobiggiefood.com and @nobiggie.food.
