Vegan Artichoke and Walnut Pate Crostini Appetizer
A flavorful american snack perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup marinated artichoke hearts, drained 1 cup walnuts, toasted 2 tablespoons nutritional yeast 2 cloves garlic, minced 1/4 cup fresh lemon juice 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt 1/2 cup water 8
- 10 slices crusty bread, toasted or grilled
Instructions
- a. In a food processor, combine artichoke hearts, walnuts, nutritional yeast, garlic, lemon juice, black pepper, and sea salt. Blend until smooth, scraping down the sides as needed. b. With the motor running, slowly drizzle in water, processing until you achieve a creamy consistency. Taste and adjust seasonings as desired. c. Spread the artichoke and walnut pate onto the toasted or grilled bread slices.
Chef’s Insight
Toasting the walnuts brings out their natural flavors and enhances the pate's overall taste.
Notes
Feel free to add more water if you prefer a thinner pate consistency.