Carrot Bruschetta

Contributed by Adam Altnether and Gerard Craft

TOTAL TIME: 30 MIN
SERVINGS: 4

FAST
VEGETARIAN

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

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

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.
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.