Ingredients:
- one large baguette
- olive oil
- salt
- artichoke dip
- 290 g marinated artichoke hearts
- 1/3 cup sun-dried tomatoes
- 1/2 cup oat sour cream or other plant based sour cream
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tsp agave syrup
- salt & pepper
- pickled onion
- 1 red onion
- 3 tbsp white balsamic vinegar
- 2-3 good pinches of salt
- sliced radishes, to serve
- mâché lettuce, to serve
Directions:
- Start by slicing the red onion thinly and place in a shallow bowl. Add the vinegar and salt and stir to combine. Let sit for about 15 minutes.
- Set oven to 175’C/350’F. Slice the baguette into 1/2 inch thick rounds. Place on a baking tray and drizzle with olive oil and salt. Toast in oven for 5-10 minutes or until the edges are golden & crusty, but the inside still soft.
- Mix all ingredients for the artichoke dip with an immersion blender, until you have a chunky consistency.
- Scoop the artichoke dip onto the baguette rounds. Top with sliced radish, pickled onion and mâché lettuce. Serve right away.
