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APPETIZER

Heirloom Carrot Bruschetta with Carrot Top Pesto

filler

Crispy baguette is layered with zesty ricotta, luscious roasted heirloom carrots and rich carrot top pesto in this seasonal bruschetta recipe. 

Heirloom Carrot Bruschetta

Serves: 6

 

Ingredients

8 heirloom carrots, peeled (reserve carrot top greens for pesto)
4 tbsp
Pusateri’s Delicato Extra Virgin Olive Oil, divided in half
1-1/2 tbsp
salt
1 tsp  
Pusateri’s Ground Cumin
1 tsp
black pepper
1 cup   
ricotta cheese
2 tbsp
chopped parsley
1/2 tsp 
lemon zest
1/2 tsp
chili flakes
4 tbsp
sun-dried olives, pitted and halved
4 tbsp
Carrot Top Pesto (recipe follows)
4 sprigs 
carrot top greens
1  
baguette, sliced and brushed with olive oil

 

Method 

  1. Preheat oven to 375°F.
  2. In a large bowl, toss carrots with 2 tbsp olive oil, salt, cumin and pepper. Place on a lined baking sheet and roast for 45 minutes to 1 hour, turning once, until carrots are easily pierced with a skewer.
  3. While carrots are roasting, mix ricotta in a bowl with remaining 2 tbsp olive oil, parsley, lemon zest and chili flakes. Set aside until needed.
  4. Remove carrots from oven, cool and cut into bite-sized pieces. Set aside until needed.
  5. Reduce oven temperature to 350°F.
  6. Place sliced baguette on a lined baking sheet and bake 10 minutes, or until crisp.
  7. Spread toasted baguette with ricotta cheese mixture and top with roasted carrots, olives, carrot top pesto and carrot top greens.

 

Tip

Add a couple teaspoons of minced ginger to the ricotta mixture for a warm, spicy twist.

 

Carrot Top Pesto

          

Ingredients  

1/2 cup
carrot top greens, washed well and dried
1/2 cup
Pusateri’s Delicato Extra Virgin Olive Oil
Pinch
salt
Pinch
black pepper, coarsely ground
1 clove
garlic, chopped
1/2 cup 
fresh basil leaves
1/4 cup
grated Parmigiano Reggiano
3 tbsp  
toasted hazelnuts, roughly chopped

 

Method

      1. Place all ingredients in a blender and blend until smooth.

 


About Ida Pusateri