Savory "Carrot Cake" Bruschetta
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Carrot (diced)2 tsps
Iodized Salt (stonemill)3 tbsps
Virgin Olive Oil (carlini extra)2 tbsps
Parsley (chopped)Directions:
1
Heat grill to medium heat
2
In a small bowl, combine cream cheese and sour cream with an electric mixer
3
Reserve
4
In a medium sauté pan on medium heat, melt butter then add garlic
5
Sauté until golden brown and add carrots
6
Season with salt, pepper, ginger, cinnamon and crushed red pepper
7
Sauté until almost completely cooked
8
Stir rum into carrot mixture and allow alcohol to burn off
9
Add honey and toss until carrots are well coated and honey begins to caramelize
10
Remove from heat and reserve, keeping carrots warm
11
Brush baguette slices with olive oil, and grill for 2 minutes on each side, or until grill marks appear on bread
12
To assemble, spread cream cheese mixture onto bread slices
13
Top with carrot mixture then sprinkle with parsley and almonds
14
Serve immediately