Moroccan Pickled Carrot Bruschetta with Goat Cheese

As for the cooked vs. raw debate, different properties are highlighted in both states, so carrot soup is legit, as is pickling raw carrots for a crunchy salad. The sweet flavor of spring carrots is a perfect foil for spice and heat either way. And the sweetest carrots are the thin ones.

By / Photography By Kathleen Korb | April 28, 2014

Ingredients

  • 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

Instructions

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.

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Ingredients

  • 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
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