Roasted Carrot Spread with Toasted Pistachios and Tarragon

Roasted Carrot Spread with Toasted Pistachios and Tarragon showcases the flavor and beauty of simple, fresh, and minimal ingredients. 

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 24 crackers
Calories 70 kcal
Author Danielle Cushing


  • 1 cup vegetable broth
  • 1 pound carrots trimmed and cut into 1-inch pieces
  • 48 pistachios shelled
  • 1/2 cup crumbled goat cheese divided
  • 24 Breton Original Crackers
  • 2 tablespoons chopped fresh tarragon


  1. Place a medium saucepan over high heat. Add broth and carrots and bring to a boil. Reduce heat and cover. Simmer until carrots are very tender, about 30 minutes.

  2. Meanwhile, place pistachios in a dry, heavy skillet over medium heat. Toast about 2 minutes or until fragrant. Toss frequently to avoid burning.
  3. When the carrots are done cooking, add 1/4 cup goat cheese to the saucepan and allow it to melt. Use an immersion blender to puree the carrots, liquid, and goat cheese.
  4. To assemble your hors d'oeuvres, spread each cracker with about 1 tablespoon of carrot puree. Sprinkle lightly with remaining goat cheese and tarragon and top each cracker with 2 pistachios.