Servings: 6 to 8
The flavors of the Middle East, earthy roasted carrots, and sweet, creamy ricotta create something special in this easy crowd-pleasing starter.
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My husband and I are not in agreement over the rating here: I want 2 stars, he wants 3.5 stars. Whatever. We made this for a party where 2/3 of the platter (1 recipe) weren’t touched. Multi-colored carrots were a mystery ingredient to the guests; visually, the carrots were beautiful. The problem with this recipe (for us) is that it’s almost one-note: mild, sweet ricotta on mild sweet baguette, and mild sweet carrots roasted in mild olive oil with dukkah (I made Ottolenghi’s dukkah recipe which is a rich, brown color). The magazine photo looks like dukkah was sprinkled over the tops of the bruschetta—recipe doesn’t say to do that. The flavors feel flat and desperately need MORE salt, or better, lemon juice/zest over the carrots or in the ricotta. Tho’ the carrots by themselves are delicious and spicy, when out on bread and ricotta, they go flat. This recipe needs kick, a punch —whatever will heighten the flavor! Even flavored baguette (like rosemary) would help. Very disappointing.
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