Creamy Sunchoke and Dill Spread on Crunchy Crostini

This Creamy Sunchoke and Dill Spread on Crunchy Crostini is an irresistible appetizer that combines earthy flavors and creamy textures. Sunchokes, also known as Jerusalem artichokes, offer a unique nutty taste that pairs beautifully with fresh dill. This spread is not only delicious but also simple to prepare, making it a great choice for entertaining friends or enjoying a quiet evening at home.

The crispy crostini provide the perfect base, adding a satisfying crunch that complements the creamy spread. This dish is ideal for gatherings, picnics, or as a part of a cheese board. Let’s dive into how to create this delightful treat!

Creamy Sunchoke and Dill Spread on Crunchy Crostini

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 180 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 8 oz sunchokes, peeled and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 baguette, sliced into 1/4 inch pieces
• Olive oil for brushing

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced baguette pieces with olive oil, then arrange them in a single layer on a baking sheet.
3. Toast in the oven for about 5-7 minutes, or until golden and crispy. Remove from oven and set aside.
4. In a pot, bring water to a boil and add the chopped sunchokes. Cook for about 10 minutes until tender.
5. Drain the sunchokes and let them cool slightly.
6. In a mixing bowl, combine the cooked sunchokes, cream cheese, sour cream, dill, olive oil, salt, and pepper. Mash until creamy and well combined.
7. Spread the sunchoke mixture generously onto each toasted crostini.
8. Serve immediately, garnished with additional dill if desired.

Notes

Tip: For extra flavor, you can add some garlic powder or a squeeze of lemon juice to the spread.

For a twist, consider adding a squeeze of lemon juice to the spread for a zesty kick. If you can’t find sunchokes, roasted garlic or artichoke hearts can serve as tasty alternatives. Make sure to toast the crostini until they are golden brown to achieve the perfect crunch.

Store any leftover spread in an airtight container in the refrigerator for up to 3 days. Serve it chilled or at room temperature.