AppetizerItalian
Roasted Carrot & Celeriac Crostini
Toasted baguette spread with ricotta and topped with thyme-roasted carrot and celeriac.
30 min 4 servings
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Ingredients
For 4 servings
- 2 piece carrots, diced
- 1 piece celeriac, diced
- 28 g olive oil
- 4 piece thyme sprigs, leaves picked
- 120 g ricotta
- 8 slice baguette
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 220 kcal
- Protein
- 7 g
- Carbs
- 24 g
- Fat
- 11 g
Allergens: Gluten, Milk, celery, dairy, gluten
Estimated from ingredient data.
Method
Heat the oven to 200°C. Toss the carrot and celeriac with a little olive oil, seasoning and thyme.
Roast for 20–25 minutes, until golden and tender, turning once.
Brush the baguette with the remaining oil and toast lightly.
Spread each slice with ricotta, top with the roasted vegetables and finish with thyme and seasoning.
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