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Charred Carrot Bruschetta with Goat Cheese and Parsley

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    Martha Stewart Living, May 2010
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    Ingredients

    • Carrots
    • Extra-virgin olive oil
    • Coarse salt
    • Fresh flat-leaf parsley
    • Red-wine vinegar
    • Crumbled goat cheese
    • Toasts

    Directions

    1. Preheat oven to 400 degrees. Drizzle carrots with extra-virgin olive oil, and season with coarse salt. Roast until soft and charred, about 45 minutes. Toss fresh flat-leaf parsley with red-wine vinegar, extra-virgin olive oil, and crumbled goat cheese. Mash carrots, and spread onto toasts; top with parsley mixture.

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