Advertisement
Carrot, Raspberry, and Olive Tartine
Serves 3
This lovely open-faced sandwich is at once earthy, bright, briny, and fruity. Combining garden-fresh carrots and raspberries not only provides a great flavour profile but also delivers a good dose of anti-inflammatory properties. Also, feel free to play around with the herbs in this recipe. Be inspired by the soft herbs growing in your garden to make this recipe your own.
Advertisement
Ingredients
- 3/4 cup (180 mL) fresh raspberries, divided
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 large lemon
- 1/3 lb (150 g) carrots, about 3 medium carrots
- 1/2 cup (125 mL) coarsely chopped flat-leaf parsley leaves
- 1/4 cup (60 mL) roughly chopped Castelvetrano olives
- 1/3 cup (80 mL) ricotta cheese
- 3 slices whole grain country loaf, toasted
Nutrition
Per serving:
- calories 332
- protein 7 g
-
total fat
19 g
- sat. fat 4 g
-
carbohydrates
33 g
- sugars 5 g
- fibre 6 g
- sodium 373 mg
Directions
01
In medium bowl, smash 1/4 cup (60 mL) raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.
02
On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.
03
Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.
