Moroccan Pickled Carrot Bruschetta with Goat Cheese

By / Photography By Kathleen Korb | April 28, 2014


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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  • 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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