30 Min
very easy
4 People
Rating starstarstarstarstar
Bruschetta with Jerusalem artichokes and walnut pesto - Garlic toast topped with basil and walnut pesto, warm sweet roasted Jerusalem artichokes, cherry tomatoes and red onions.
1 Set oven to 220°C. Scrub artichokes and cut into 2cm pieces, quarter mushrooms. Toss with 2 tbsp oil, salt and pepper on a lined baking tray. Roast for 25 minutes or until artichokes are golden brown and tender.

2. Halve cherry tomatoes and thinly slice red onion, toss with 1/2 tbsp olive oil and 1/2 tbsp balsamic vinegar. Push artichokes and mushrooms to one side of the tray and add tomato mixture for the last 15 minutes of cooking.

3. Blend 60g walnuts (reserve 20g), basil leaves, 1/2 tsp chilli flakes and 1 tbsp white wine vinegar with 100ml olive oil to a smooth consistency using a stick mixer or small food processor. Season to taste with salt and pepper.

4. Char grill or toast 8 slices of bread, rub one side with a halved garlic clove (optional).

5. Spread toast with walnut pesto, top with roasted vegetables and rinsed lettuce leaves. Finish with remaining crushed walnuts and drizzle with a little olive oil and balsamic vinegar if you desire.
jerusalem artichokes 400g
mushrooms 200g

cherry tomatoes 1 punnet
red onion 1
balsamic vinegar 1/2 tbsp

white wine vinegar 1tbsp
walnuts 80g
basil 1 packet
chilli flakes1/2 tsp

bread loaf 1
garlic 1 clove

mesclun leaves 60g

From your pantry: Oil, salt & pepper.