• Jerusalem Artichoke Crostini

    by  • December 9, 2016 • 0 Comments

    food-for-friends-homes-gardens-crostini-recipeThese fresh and vibrant little appetisers are simple to make, so don’t be put off by the long recipe. If you have leftover purée, serve it as a dip with crudités or keep it covered in the fridge to stir into pasta another day.

    Jerusalem Artichoke Crostini

    Serves 6

    Juice of 2 lemons

    600g Jerusalem artichokes

    Salt and ground black pepper

    6 tbsp olive oil, plus extra to drizzle

    1 long thin baguette, sliced into rounds

    1 garlic clove, peeled and crushed

    Micro herbs or snipped chives, to serve

    For the spiced seeds

    2 tbsp black and/or white sesame seeds

    2 tbsp pumpkin seeds and/or sunflower seeds

    Large pinch of chilli flakes

    ¼ tsp cumin seeds, roughly crushed

    ¼ tsp coriander seeds, roughly crushed

    2 sprigs lemon thyme, leaves only

    Preheat the oven to 200°C, gas mark 6. Jerusalem artichokes tend to discolour quickly, so keep them in lemon water from the moment they are sliced. Fill a large bowl with cold water and the juice of 1 lemon. Working with one at a time, peel then slice the artichokes, adding the slices to the water immediately.

    When the artichokes are sliced, drain well and transfer to a large roasting tin. Season with salt then drizzle with 2 tablespoons of olive oil and squeeze over the juice of ½ a lemon. Roast on the middle shelf of the oven for 25-30 minutes, until tender.

    Lay the baguette slices on a baking tray and drizzle with olive oil. Cook on the top shelf of the oven (while the artichokes roast below) for 10-12 minutes, until golden and crisp. Remove from the oven and set aside to cool.

    Transfer the hot artichokes to a food processor. Add the garlic and the juice of ½ a lemon and blend until almost smooth. With the motor running, gradually add 4 tablespoons olive oil and blend to a smooth, creamy consistency. Taste and season with salt and black pepper, and add a little more lemon juice if needed.

    To make the spiced seeds, toast all the ingredients in a roasting tin in the oven for 5 minutes, or until golden. Add a good pinch of salt and set aside to cool.

    Assemble the crostini just before serving. Spread the toasts with Jerusalem artichoke purée, top with the spiced seeds and fresh herbs, and drizzle over a little olive oil if liked.

    Recipe Marina Filippelli, Styling Ali Brown, Photographs Simon Brown

    Read more →