Smoky Carrot Crostini

The smokiness comes from using smoked paprika, which if your grocery doesn’t carry, can be ordered online or found at specialty food stores. It gives this carrot puree a Spanish vibe, almost like a carrot romesco sauce. When paired with fresh goat cheese and set atop a crispy toasted baguette, it makes for a delicious appetizer bite.

Smoky Carrot Crostini

Prep Time 10 minutes
Cook Time 30 minutes
The smokiness comes from using smoked paprika, which if your grocery doesn't carry, can be ordered online or found at specialty food stores. It gives this carrot puree a Spanish vibe, almost like a carrot romesco sauce. When paired with fresh goat cheese and set atop a crispy toasted baguette, it makes for a delicious appetizer bite.
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Course Appetizer
Servings 24 toasts

Ingredients
 

  • 8 ounces carrots, about 2 large, cut into ½-inch pieces
  • 2 bell peppers, yellow or orange, cut itno 1-inch pieces
  • 6 ounces yellow onion, (1 small onion), cut into ½-inch pieces
  • ¼ teaspoon cumin seed, or ½ teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • freshly cracked black pepper
  • 1 ½ tablespoons sherry vinegar
  • ½ teaspoon smoked paprika
  • 2 teaspoons pomegranate molasses or honey
  • 4 ounces soft goat cheese
  • 24 slices of baguette, toasted

Instructions
 

  • Preheat your oven to 400 F. Place the carrots, peppers, cumin seed and onion in a baking dish large enough to hold them without crowding, and toss with the olive oil and salt. Bake, stirring once or twice, until all the vegetables are softened and the pepper is slightly charred, about 30-40 minutes.
  • Place the vegetables in a food processor and add the vinegar, smoked paprika and pomegranate molasses or honey. Blend, scraping the sides if necessary, until a smooth puree has formed. Taste for salt and add more if necessary.
  • Place the toasts on a serving platter. Smear about a tablespoon of puree over the toasts and top with crumbled goat cheese. Top with freshly ground black pepper and serve.

Notes

Puree can be made ahead and refrigerated until ready to use. Assemble the toasts within 20 minutes of serving so that the bread does not get soggy.
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