Pickled baby carrot bruschetta with whipped feta and miso

Method

1. Put the sugar and vinegar into a small saucepan. Gently dissolve the sugar, add the carrots and simmer over a medium heat for about 10 minutes, until the carrots are tender.
2. Meanwhile, put the feta cheese, yoghurt and miso into a bowl and whisk vigorously until smooth.
3. Cut the baguette into eight slices, each about 1cm thick. The bread is best toasted on a barbecue or a griddle pan, although you can use a toaster or grill.
4. Once the bread has been grilled, rub it all over with the garlic and drizzle with oil.
5. Remove the carrots with a slotted spoon, then set aside. 
6. Spread generous amounts of the whipped feta onto the bruschetta and top with the baby carrots. Season with cracked black pepper, sea salt and a good drizzle of oil.