The carrot is a humble vegetable. Always there, waiting in the crisper drawer for a call to action.
Easy to take for granted, for its procurable status in the market, and often overlooked for the sexier vegetables of spring, like fava beans and asparagus. The sweet flavor of spring carrots is a perfect foil for the spice of ras-el-hanout and a pinch of cayenne. A spoonful of these spiced carrots on top of a toasted baguette spread with goat cheese makes an ideal bruschetta for brunch or dinner.
- 1/2 pound carrots (about 3 cups), julienned on a mandoline or coarsely grated with a box grater
- 1/3 cup chopped fresh cilantro (or parsley)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, mashed with a pinch of salt
- 2 teaspoons ras-el-hanout (Moroccan spice blend)
- 1 pinch cayenne pepper
- 6 ounces goat cheese
- 1 baguette or rustic loaf of bread
In a medium mixing bowl, combine the carrots with the next 6 ingredients. Season to taste with salt and pepper; refrigerate for at least 2 hours to marinate.
Mix the goat cheese in a small bowl to loosen and season to taste with salt and pepper.
Preheat broiler. Slice bread into 1⁄2-inch-thick slices; drizzle with olive oil, sprinkle with salt and pepper and broil until toasted on one side.
Spread the goat cheese over the toasted bread, top with pickled carrots.
- Serving Size: 4
- Calories: 309
Keywords: pickled carrot