Pickled baby carrot bruschetta with whipped feta and miso
Sweet pickled baby carrots taste great with this creamy feta and miso spread
8 baby carrots, peeled and trimmed
100g caster sugar
2 star anise, crushed
2 cloves of garlic
Extra virgin olive oil
200g feta cheese
2 tbsp thick Greek yoghurt
1/2 tbsp white miso paste
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.
Meanwhile, put the feta cheese, yoghurt and miso into a bowl and whisk vigorously until smooth.
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.
Once the bread has been grilled, rub it all over with the garlic and drizzle with oil.
Remove the carrots with a slotted spoon, then set aside.
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.
Recipe by Jody Spencer
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