Roasted carrot & whipped goat’s cheese

Roasted carrot & whipped goat’s cheese

By
From
Melts
Makes
2
Prep
10 mins
Cooking time
25 mins
Photographer
Jaqui Melville

A delicious sweet veggie toastie with a few nuts and seeds to boot!

Ingredients

Quantity Ingredient
100g chantenay carrots, tops removed and halved lengthways
1/4 teaspoon crushed chilli
5 sprigs thyme
1 tablespoon runny honey
1 tablespoon olive oil
2 tablespoons butter, at room temperature
1/2 lemon, grated zest
4 slices multigrain or granary bread
100g soft goat’s cheese
1 tablespoon milk
freshly ground black pepper
1 tablespoon salted pistachios, chopped

Method

  1. Heat the oven to 200ºC.
  2. Scatter the carrots, crushed chilli and thyme into a baking tray, then drizzle over the honey and olive oil. Stir well to coat the carrots, then roast in the oven for 15 minutes.
  3. Meanwhile, mix the butter with half of the lemon zest and spread it on one side of each slice of bread. Lay the bread butter-side down on a clean work surface or plate.
  4. Put the goat’s cheese, the remaining lemon zest, the milk and some black pepper into the bowl of a food processor and whip for 1 minute on high speed.
  5. Spread the whipped goat’s cheese mixture on 2 slices of the bread. Sprinkle over the pistachios and then lay the carrots on top. Close the sandwich with the other slices of bread, butter sides facing out.
  6. Heat a large frying pan to a medium heat and cook the sandwiches for 2–3 minutes on each side or until the bread is golden and crispy. You can also cook the sandwiches in a toasted sandwich maker or panini press if you have one.

Best bread

  • multigrain or granary
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