Carota – Carrot in Italy #3 – Roasted Carrot Appetizer & Competition

March 19th, 2010 / Comments 10

We had been invited to a gathering on Sunday afternoon and I roasted the last of the carrots as a base for a hearty carrot spread I took to share.

carrot on blue c egbert Carota   Carrot in Italy #3   Roasted Carrot Appetizer & CompetitionI haven’t figured out what to call it but it was delicious. Here’s how I did it:

Roasted Carrots (and Other Tasty Things) Spread

I cut eight carrots in half lengthwise, put the pieces into a shallow baking pan, poured on a couple tablespoons of olive oil and roasted them in a 350 degree oven until they were tender and had begun to caramelize, about 40 minutes.

I used a food processor to whiz the carrots to form a coarse puree and saved the puddle of golden, carotene rich, olive oil in the bottom of the roasting pan. I added salt and pepper to taste and spread the carrots in the bottom of a shallow bowl, added a layer of drained, fresh ricotta, a generous layer of shredded mint leaves, a handful of freshly toasted pine nuts, and then poured the reserved olive oil on top. A small knife made it easy to spread the carrot mixture onto pieces of toasted bread.

If you have a better idea for a name, please put it in a comment at the end of this post before May 1, 2010.  The foodie with the most creative name will win a carrot journal.

Roasted Carrot Appetizer List

  • carrots
  • olive oil
  • salt and pepper
  • fresh ricotta
  • shredded mint leaves
  • toasted pine nuts
  • toasted bread

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