Pickled baby carrot bruschetta with whipped feta and miso

Sweet pickled baby carrots taste great with this creamy feta and miso spread

(0 rating)

Recipe by: Jody Spencer

Starter
Ingredients

  • 8 baby carrots, peeled and trimmed
  • 100g caster sugar
  • 90ml vinegar 
  • 2 star anise, crushed
  • 1 baguette
  • 2 cloves of garlic
  • Extra virgin olive oil
  • 200g feta cheese
  • 2 tbsp thick Greek yoghurt
  • 1/2 tbsp white miso paste

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.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The SepOct issue of Taste Buds is out now

Taste Buds SeptemberOctober19 Front Cover