I made this for the first time months ago and have been meaning to retest the recipe forever, and when I found these tri coloured baby carrots and my local market I knew it was time. That said you can easily use whatever carrots you can get your hands on. These babies just look oh so pretty.
If you’re using full sized carrots then cut them smaller so they are only about 1-2cm thick. This will keep the cooking time the same and mean a carrot that is caramelised on the outside, tender enough to bite through with ease, but not mushy. Carrot perfection.
I love the idea of using bread as a vehicle for vegetables and lightly toasted a sourdough can be topped with an endless variety of vegetables. I have another recipe for cauliflower melts and one for miso butter mushrooms that are based on the same basic concept. Both are delicious.
The yoghurt and goats cheese spread is the perfect thick and tangy accompaniment to the sweet and savoury carrots. I also trued to make this a fairly waste conscious recipe and that’s why the carrot tops are used instead of parsley or rocket to garnish the bruschetta. If you’re using regular big carrots and they don’t come with the tops on you could use rocket or parsley in place of them. If you have more carrot tops leftover don’t through them out! Use them in stock or in a grain salad or tabouleh in place of parsley.
Serves 4 as a light lunch or more asĀ a starter.
Ingredients
3 x bunches baby carrots (I used a mixture of colours) Each carrot should be 1-2cm thick or you’ll need to cut it.
2 Tbs thyme leaves
2 Tbs Extra Virgin Olive oil
3 cloves garlic
1/2 cup thick plain yoghurt
1 Tbs lemon juice
1 Tbs lemon zest
1/3 cup soft marinated goats cheese
1/2 cup finely chopped spring onion
1/2 cup finely chopped carrot tops (or parsley if using carrots that came without tops)
8 slices sourdough bread
Directions
Preheat oven to 210 degrees celsius. Line 2 trays with baking paper. Toss the carrots with the oil and thyme and spread in a single layer on the prepared trays. Add the garlic and season with salt and pepper. Roast for 15-20 minutes or until a nice golden colour has started to form. Turn once during cooking time.
Meanwhile, beat together (you can just use a fork) the yoghurt, goats cheese and lemon juice.
When the carrots are ready, toast the bread until golden and spread with the goats cheese and yoghurt mix. Top with the carrots and then follow with the spring onion, carrot tops and lemon zest. Season to taste and dig in.
HH. x
