Carrot Bruschetta

Taste • St. Louis

The short list of small plates complements the cocktails at Taste. These light bruschetta are terrific with In a Pickle (gin, St-Germain, Velvet Falernum, lime juice, dill and cucumber).

Slideshow: Fast Hors d'Oeuvres

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • Twelve 1/3-inch-thick baguette slices, cut on the diagonal
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 garlic clove
  • 4 medium carrots, very thinly sliced, preferably on a mandoline
  • 1/2 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped mint
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. Arrange the baguette slices on a baking sheet and brush on both sides with olive oil. Bake for about 10 minutes, until golden brown. Rub the hot toasts on one side with the garlic clove.

  2. In a large skillet, heat the 1 tablespoon of olive oil. Add the carrots, cover and cook over moderate heat, tossing a few times, until golden brown and just tender, about 5 minutes. Remove from the heat and stir in the butter and lemon juice. Add the mint and season with salt and pepper. Top the toasts with the carrot mixture and serve.

Contributed By

476977 recipes/carrot-bruschetta-cocktails-2011 2013-12-06T23:15:32+00:00 Gerard Craft, Adam Altnether spring|cocktail-party|appetizers-starters|4|fast|vegetarian adam altnether,gerard craft,taste,bruschetta recipe,crostini,carrot bruschetta,italian food,appetizer recipe recipes,carrot-bruschetta-cocktails-2011 476977

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5