Carrot Bruschetta

Name: Carrot Bruschetta
Ingredients: Twelve 1/3-inch-thick baguette slices, cut on the diagonal; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 garlic clove; 4 medium carrots, very thinly sliced, preferably on a mandoline; 1/2 tablespoon unsalted butter; 1 teaspoon fresh lemon juice; 2 tablespoons chopped mint; Salt and freshly ground pepper

8 ingredients

9 steps

Ingredients

Twelve 1/3-inch-thick baguette slices, cut on the diagonal
1 tablespoon extra-virgin olive oil, plus more for brushing
1 garlic clove
4 medium carrots, very thinly sliced, preferably on a mandoline
1/2 tablespoon unsalted butter
1 teaspoon fresh lemon juice
2 tablespoons chopped mint
Salt and freshly ground pepper

Directions

1

Preheat the oven to 350.
2

Arrange the baguette slices on a baking sheet and brush on both sides with olive oil.
3

Bake for about 10 minutes, until golden brown.
4

Rub the hot toasts on one side with the garlic clove.
5

In a large skillet, heat the 1 tablespoon of olive oil.
6

Add the carrots, cover and cook over moderate heat, tossing a few times, until golden brown and just tender, about 5 minutes.
7

Remove from the heat and stir in the butter and lemon juice.
8

Add the mint and season with salt and pepper.
9

Top the toasts with the carrot mixture and serve.