BBQ Pulled Jackfruit Crostini

Appetizers are our jam at Two Market Girls. Smaller portions of bigger type meals so that you can taste an array of different flavours is the best. That’s why when New Year’s Eve rolls around we like to opt for appetizers versus meals. This warming and rustic appetizer is essentially a mini pulled jack fruit sandwich. Basically it’s the best.

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The sweet BBQ sauce paired with the acidity in the vinegar pairs perfectly and all on top of a crunchy crostini, basically makes this the best thing ever. Anything on a crostini is pretty damn delicious.

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For those that have never had jackfruit before, you truly do not know what you are missing! You will never believe that what you are eating is actually  a fruit! This is a great recipe to trick all of your omnivore friends and family.

BBQ Pulled Jackfruit Crostini

Ingredients:

  • 1 tbsp coconut oil
  • 1 can green jackfruit
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • salt, to taste
  • 1 carrot, grated
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1 tbsp balsamic vinegar
  • 1 tsp agave nectar
  • 1 tsp sriracha
  • 1 tsp nutritional yeast
  • 1 small baguette
  • olive oil, for drizzle
  • vegan mayo
  • kale, garnish

Instructions:

  1. Preheat oven to 350F.
  2. Add coconut oil to pan over medium heat. Add jackfruit, smoked paprika, garlic, cumin and salt and cook for about 5-10 minutes.
  3. Pull jackfruit apart with a fork and cook for another 5-10 minutes. Ensure you are mixing frequently.
  4. Grate 1 carrot and soak in 1/4 cup water and 1/4 cup vinegar. Set aside.
  5. To your pulled jackfruit add ketchup, balsamic vinegar, agave nectar, sriracha and nutritional yeast. Coat all jackfruit. Lower heat.
  6. Slice baguette into 1/2″ thick pieces. Place on a baking sheet and drizzle with olive oil. Bake until toasted.
  7. Spread a little bit of vegan mayo on each crostini and top with jackfruit, pickled carrot and thinly sliced kale.
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