GRILLED BABY ARTICHOKE CROSTINI with CASHEW CRÈME FRAÎCHE and HORSERADISH

SERVES 6 TO 8

At dinner parties, I usually start us off with crostini as one of the small bites. The crunchy, creamy combo sets the right tone. This one is especially good with fresh baby artichokes. Just trim down fresh baby chokes to the tender yellow-white hearts, steam, and cut in half. Then give them a good pan-sear to develop some flavor. Too busy for all that? You can sear pre-trimmed jarred or frozen baby artichoke hearts instead. But steer clear of quartered marinated artichoke hearts in olive oil and vinegar: Those won’t work here. Either way, the real star is fresh grated horseradish. It adds the perfect zing! —CHAD

1 small baguette, about 8 ounces

2 tablespoons everyday olive oil, plus a little for pan-searing

Coarse sea salt and freshly ground black pepper

½ cup plain plant-based cream cheese, such as from Kite Hill

¼ cup Cashew Sour Cream (here) or Plant-Based Mayo (here)

2½ tablespoons freshly zested horseradish or 1½ tablespoons prepared, plus some for garnish

2 tablespoons minced fresh chives, plus a few ½-inch pieces for garnish

2 teaspoons grated lemon zest

1 cup whole baby artichoke hearts, drained (or thawed if frozen)

For the crostini, preheat the oven to 375ºF.

Slice the baguette into thin (⅛-inch) slices (no more than ¼ inch thick). Drizzle or brush the slices all over with the olive oil and sprinkle with salt and pepper. Arrange the slices in single layers on baking sheets and bake until crisp and golden, 5 to 7 minutes. Remove from the oven and set aside.

In a small bowl, mix the cream cheese, sour cream, horseradish, chives, and lemon zest. Taste, then season with salt and black pepper until it tastes good to you. Mix thoroughly and use immediately or refrigerate for up to 3 days. (An easy way to store and use this is to spoon it into a pastry bag or zipper-lock bag; then you can just pipe it onto the crostini.)

Halve the artichokes lengthwise and season lightly with salt and pepper.

Heat a heavy pan such as cast iron over medium-high heat. When hot, drizzle or spray in a little oil, then carefully place the artichokes cut-side down in the pan. Pan-sear until golden brown, about 3 minutes.

To assemble, spoon a dollop of the cream cheese mixture on each crostini, then top with an artichoke half. Garnish with freshly zested horseradish and some chive pieces.