Recipes · Main Dishes
Carrot Crostini with Burden Creek Dairy Goat Cheese
From the featureLowcountry Local Feast
- Chef / source
- Jamee Haley
- Serves
- 4
- Meal
- Main courses
- Issue
- APRIL 2019
Ingredients
1 cup shredded carrots
1 tsp. snipped fresh dill
1/2 tsp. fresh lemon juice
1 Tbs. extra-virgin olive oil, preferably Olinda
2 Tbs. chopped pecans
Sea salt, preferably Bulls Bay, to taste
Sourdough bread
4 oz. soft goat cheese, preferably Burden Creek Dairy
Local honey
Method
Mix the carrots, dill, lemon juice, olive oil, and pecans together. Add salt to taste and let set for 20 minutes. Cut the sourdough into 1/4-inch thick slices and toast. Spread the goat cheese on the bread, top with the carrot mixture, drizzle with honey, and serve.
