Artichoke and Goat Cheese Mousse on Garlic Crostini

This hors d'oeuvre is a delicious treat. It is adapted from Potluck at Midnight Farm: Celebrating Food, Family, and Friends on Martha's Vineyard by Tamara Weiss. The recipe calls for gelatin which works equally well in savory dishes as it does in desserts. Including it means that Granny's antique Jell-O molds can be put to good use. Unmold on a platter and surround with garlic toasts and garnishes instead of pre-setting as the recipe calls for below. However, this recipe can also be made without the gelling agent for an end-result that was more of a puree.

Makes about 20 individual pieces (serves about 10)

4 fresh artichokes
6 small shallots, minced
Olive oil
3 oz. fresh goat cheese
1/2 c. white wine
Grated zest and juice of 1 lime
Sea salt
Freshly ground black pepper
1 pkg. unflavored instant gelatin
2 lg. cloves garlic, minced
1 white or whole-wheat baguette
Alfalfa sprouts, for garnish

To prepare artichokes, cut off tips and cut back stems. Place them, stems down, in a large stockpot. Fill with 2 inches of water. Bring to a boil, cover, reduce heat to medium, and cook for about 25 minutes (or until a knife cuts through the center easily). Drain. When cool, remove outer leaves. With a paring knife, cut around the base of the thistle-like centers. Set aside

In a small pan, saute shallots in a glug of olive oil until they are fragrant and tender.

Put artichoke hearts, shallots, goat cheese, wine, lime zest, lime juice, salt and pepper in a blender. Blend until smooth. Return to saucepan and cook over medium heat (do not boil) until heated through. Whisk in gelatin. Remove from heat. Pour into a bowl, tupperware, small loaf pan, or small mold and refrigerate, covered, until set (about 2 hours).

Place garlic and about 1/3 c. of olive oil in a blender. Puree. Warm this mixture in a small saucepan over low heat. Slice baguette thinly and lightly toast under broiler. Brush toasts with garlic oil.

Place a dollop of mousse on toast tops. Garnish with alfalfa sprouts and serve on a large platter.