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Pickled baby carrot bruschetta with whipped feta and miso

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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