Food & Cooking Recipes Appetizers Finger Food Recipes Charred Carrot Bruschetta with Goat Cheese and Parsley By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Roasting the carrots add another layer of natural sweetness but if you're looking to save time -- and some calories -- steam your carrots. Ingredients Carrots Extra-virgin olive oil Coarse salt Fresh flat-leaf parsley Red-wine vinegar Crumbled goat cheese Toasts Directions Preheat oven to 400 degrees. Drizzle carrots with oil, and season with salt. Roast until soft and charred, about 45 minutes. Toss parsley with vinegar, olive oil, and cheese. Mash carrots, and spread onto toasts; top with parsley mixture. Print