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Indulge in this simple-to-prepare vegan delight
Welcome to the latest culinary delight featured in BC Living Magazine, where we’re thrilled to introduce a recipe that’s as indulgent as it is kind to the planet. From the kitchens of Nature’s Fare Markets comes the “Truffle & Pesto Artichoke Barbari,” a dish that artfully combines luxurious flavours with vegan principles.
This recipe transforms the traditional Barbari bread into a canvas for a symphony of tastes, featuring the richness of Truffala White Truffle Cultured Cashew Cheese and the aromatic zest of Benvolin Farm Pesto.
Topped with Native Forest Artichoke Hearts and a colourful sprinkle of fresh arugula and basil, this dish isn’t just a feast for the taste buds; it’s a visual masterpiece too.
1 pkg Truffala White Truffle
Cultured Cashew Cheese
1 Saman Bakery Garlic Barbari Bread
¼ cup Benvolin Farm Pesto
¼ small red onion, thinly sliced
1 jar Native Forest Artichoke Hearts, sliced in half
1 pkg arugula
Preheat oven to 400°F. Place bread on a baking sheet.
Layer on with all toppings except arugula and basil.
Bake 8–10 minutes until the bread is golden and the cheese is melted.
Top with arugula, fresh basil and a drizzle of olive oil.
Slice and serve.
Created by BCLiving in partnership with Nature’s Fare Markets