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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
  • 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


  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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now