I received free samples of Breton Crackers mentioned in this post for Roasted Carrot Spread with Toasted Pistachios and Tarragon.
I’m just gonna jump right on in, shall I?
I ate the roasted carrot spread with a spoon. I ate so much of it that I had to look up how many calories are in one pound of carrots (185) because I thought I might eat it in its entirety. (Yes, only 185 calories in one pound of carrots. Cray. That’s like two bites of a chocolate chip cookie. Roasted Carrot Spread might be my new food BFF.)
Anyway. I’m digging into this Roasted Carrot Spread with a spoon and then I remembered the crackers. Save some for the crackers! Roasted Carrot Spread belongs atop a delicious, delicate Breton original cracker decorated with Toasted Pistachios and Tarragon.
These simple appetizers are only six ingredients and the only complicated thing you’ll do is assemble. Less ingredients means that we rely more on the fresh, natural flavors and textures of the ingredients we use — the inherent sweetness of carrots, the slightly liquorice tarragon, grainy crackers, creamy goat cheese, and salty pistachios.
And the colors too. Roasted Carrot Spread with Toasted Pistachios and Tarragon are first and foremost, bright orange. Hard to miss, I know! Let’s appreciate how bold the white and green appear when set against that backdrop. And the beauty of the pistachios, fading in and out on a spectrum of lime greens and delicate mauves. I’m obsessed.
I’m a looks AND taste person and these don’t let me down!
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.
Ingredients
- 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
Instructions
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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.
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Meanwhile, place pistachios in a dry, heavy skillet over medium heat. Toast about 2 minutes or until fragrant. Toss frequently to avoid burning.
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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.
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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.
How creative! These flavors sound amazing!
Thank you! It was for the Breton recipe contest, but unfortunately — I didn’t fully inhale the rules and I used nuts. 🙁 It WAS delicious though!
I literally love carrots in every and any form, but never tried it in a spread before! Now I HAVE to try this out! 🙂
It’s funny because I don’t LOVE carrots. In fact, I HATE them when they’re raw. But these are so naturally sweet when cooked!
Yum! Carrots and pistachios sound awesome together!
Surprisingly good. The tarragon definitely adds something too!
These are so fun and and I bet the carrots, pistachios, and goat cheese are a delicious flavor combination! Can’t wait to try making these!
Thank you! They are fun and definitely something different!
Why is it titled ROASTED when the carrots are simmered in liquid on the stove top? Am I missing something?
Hi Nancy – Nope, you’re totally right! I just got my semantics wrong. Thank you for pointing that out.