Ingredients
-
-
11 1/2
-
2
-
3/4
-
1 1/2
-
1
-
2
-
1
-
-
1
-
-
6
-
-
-
Directions
Jerusalem Artichoke Hummus With Rosemary Bruschetta, This slightly unusual recipe is actually from Marie Claire Cooking I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus The original recipe calls for a loaf of wood-fired bread which I can’t get so use regular Ciabatta instead! I know that the term ‘hummus’ is used very lightly here & I have to admit that sometimes use a classic hummus recipe but blend in the Jerusalem Artichoke before serving
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Steps
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1
Done
|
Place the Jerusalem Artichokes in a Saucepan of Boiling Water & Cook For Approximately 5 Minutes or Until Tender. |
|
2
Done
|
Drain & Place Artichokes in a Food Processor With the Butter & Milk & Process Until Smooth. |
|
3
Done
|
to Make the Rosemary Brushetta, Slice the Bread Thinly & Brush With a Little Olive Oil. |
|
4
Done
|
Sprinkle the Slices of Bread With the Rosemary, Place Under a Hot Grill / Broiler & Cook Until Crisp. |
|
5
Done
|
Serve the Brushetta With the Artichoke Hummus. |
