Artichoke Tofu Ricotta Crostinis
Ever since I discovered whipped tofu or tofu ricotta, I’ve been trying out all sorts of ingredient combinations!
This recipe is my latest attempt and I’m so pleased with the result! The artichokes go perfectly with the fennel seeds, and the mint gremolata garnish adds freshness. You absolutely must try this!
Ads
- Preparation time: 15 minutes
- Servings: 4 to 8
Ingredients
Tofu Ricotta
- 1 block (450 g) semi-firm tofu
- 2/3 cup (140 g) canned artichokes, coarsely chopped (about 5 artichoke hearts)
- 3 tablespoons (45 ml) lemon juice
- 2 teaspoons (10 ml) maple syrup or honey
- 1 clove garlic, minced
- 2 teaspoon (10 ml) crushed fennel seeds
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) salt
- Homemade or store-bought croutons
Mint Gremolata
- 2 tablespoons (30 ml) olive oil
- Zest of 1/2 lemon, well washed
- 1 tablespoon (15 ml) lemon juice
- 1/4 cup (10 g) finely chopped fresh mint
- 1/4 cup (10 g) finely chopped fresh parsley
- 1 small clove garlic, minced
Ads
Preparation
Tofu Ricotta
- Place all the ingredients for the tofu ricotta in a blender. Blend until very smooth. Transfer to a ziploc bag and refrigerate for at least 30 minutes.
- Make a small slit in one end of the ziploc bag and spoon the tofu ricotta over the croutons.
Mint Gremolata
- Mix all the gremolata ingredients in a small bowl. Serve over the tofu ricotta.
Ads
