These Garlicky Roasted Carrot Bruschetta make a delicious and healthy spring appetizer or snack. Crunchy toasted bread is topped with creamy ricotta and roasted carrots for a blend of sweet and savory flavor and texture you will go crazy for!
Nutrition Notes
There are so many things to love about this recipe. It's colorful and makes a gorgeous presentation (perfect for spring gatherings).
As a dietitian, I recommend roasting vegetables to my patients who are picky eaters or aren't very fond of eating vegetables. Roasted carrots taste very different than raw carrots you would use in a salad, or in a soup like my carrot ginger apple soup. Carrots develop a rich caramelized flavor when roasted, whereas, raw carrots are mildly sweet and in my opinion can be a bit bland.
From a nutrition standpoint, these toasts are loaded with whole grains and fiber from the bread and carrots, and protein from the ricotta cheese.
This carrot bruschetta recipe can be served as an appetizer, healthy snack, and can even make a delicious lunch. It's simple to make and versatile (using different types of breads and seasonings). You can make them vegan by using vegan ricotta cheese. I love how simple they are to put together!
Main Ingredients
- Thick rustic whole grain bread- I used a seven grain bread for this recipe.
- Rainbow carrots- so vibrant and colorful and perfect for spring
- Ricotta cheese (part-skim, regular or vegan variety)
- Cumin- is earthy and blends well with the natural sweetness of the carrots.
- Garlic powder- gives the dish it's signature flavor
- Parsley- for a bright pop of color and freshness
I seasoned the carrots with garlic powder and cumin then roasted them which gave them a rich, caramelized flavor. Using rainbow colored carrots makes the presentation all the more beautiful when serving them on a platter! So tasty too!!
Garlicky Roasted Carrot and Ricotta Bruschetta
Ingredients
- 1 bunch rainbow carrots peeled and cut in half lengthwise, then in half
- 6 slices favorite rustic bread sliced about 1 to 1 ½ inch thick slices
- 1 cup part-skim ricotta cheese vegan or regular
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon pink salt
- ¼ teaspoon pepper
- 1 tablespoon extra virgin olive oil + more for bread
- parsley for garnish chopped, optional
Instructions
- Preheat oven to 425 F.
- Mix together dry seasonings in a small bowl.
- Place about 6 slices of bread on baking sheet and brush the tops lightly with olive oil.
- Bake for about 10 min until golden brown and set aside on a platter.
- Once bread is done use that baking sheet to roast the carrots (or you can do it all at the same time, just use another baking sheet).
- Place carrots on baking sheet and toss with half of the dry seasonings and olive oil.
- Roast until golden and slightly browned about 15 min.
- Slather ricotta on bread and top with carrots.
- Sprinkle remaining seasonings over top.
- Finish with a drizzle of olive oil and some fresh parsley for garnish.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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