Charred Carrot Bruschetta with Goat Cheese and Parsley
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Source: Martha Stewart Living, May 2010
- Extra-virgin olive oil
- Coarse salt
- Fresh flat-leaf parsley
- Red-wine vinegar
- Crumbled goat cheese
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.