Roasted Carrot & Goat Cheese Crostini

I was a vegetarian for 7 years. Not one single day I compromised flavor and richness in what I ate. This time as a veggie inspired me to create dishes that would not make me miss meat in any way. One of my favorite dishes to make was a warm salad of roasted carrots topped with goat cheese and fresh parsley. Sweet, spicy and lemony, I could eat it all day long. This crostino is a memory trip to my past life as a veggie.

Wine Tip: Riesling


  • 2 carrots, tops trimmed and roughly sliced
  • 2 springs of thyme
  • 1 garlic clove unpeeled
  • 100 grams soft goat cheese
  • 1 lemon
  • Chili flakes
  • 2 tablespoons chopped parsley leaves
  • Olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 baguette or other crusty bread


Preheat oven to 220 C degrees. Place carrots in a single layer and add the thyme springs, and the garlic clove. Drizzle with olive oil and season with salt and pepper, to taste. Toss to combine. Place in the oven and roast until caramelized and soft. About 30 minutes.

Once done, remove from the oven and let cool for a few minutes. Squeeze roasted garlic in a bowl and discard peel. Add carrots to the same bowl and all its juices. Mash well with a fork to combine. Add a drizzle of olive oil, a few chili flakes and a squeeze of lemon juice. Taste for salt and pepper and mix well. You should end up with a slightly sweet and spicy mash.

Toss chopped parsley with a very small drizzle of lemon and olive oil. Add a pinch of salt and pepper. You want to gently dress the parsley without wilting it.

Crumble goat cheese and put aside.

Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.


Add a tablespoon of the carrot mash to the toasted bread. Topped with crumbled goat cheese and parsley. Hit with a few chili flakes and a drizzle of olive oil. Serve room temperature.



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