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Sweet and Creamy Bruschetta Recipe
Recipes | March 16, 2013
I have promised more recipes for you guys so I have been shopping for cookbooks for inspiration and kitchenware that makes cooking easier and more enjoyable. Preparation takes more time than I can ever predict tho so I am sincerely sorry that I have not posted this recipe yesterday as I planned and promised. So here it is and I am sure that you will love it as much as I did.
Instructions:
Start with preheating the oven for 400F and chopping 2 large carrot into small cubes.
Put the chopped carrots into a bowl and mix in about a table spoon of olive oil.
Sprinkle the carrots with coarse salt.
Spread the carrots on a baking sheet and put them into the preheated oven for about 30-35 minutes and toss occasionally. Avoid burning them 🙂
This step is optional. I made a chicken breast pieces because it was our dinner and I wanted to be bigger meal with good portion of protein. Chop the chicken breast into smaller pieces. I beat them too so that they wood get cooked through faster. I didn’t use any oil what so ever. I just through the chicken into a hot iron skillet and cooked it on a medium to high temperature. You have to flip the chicken once it gets slightly brown on one side and make the other side slightly brown as well.
Take about a handful of parsley leafs and chop them real thin.
Toss the parsley together with leafy greens like spinach and arugula and add a teaspoon of olive oil and some sherry vinegar for taste. Start with one teaspoon of the sherry vinegar, toss the salad, taste and then decide if you want to add more. I have also added some sliced almonds into the salad.
Cut a good piece of a fresh whole grain bread and toast it. Start toasting the bread about 3 minutes before the carrots are done so that both the carrots and toast are warm.
When the carrots are soft, transfer them into a deeper plate and add about a table spoon and a half of creamy goat cheese. Mash carrots and goat cheese together with a fork to create the sweet and creamy spread.
Now spread the carrot and cheese mixture onto the toast. Make it high.
Add some of the salad that you have prepared on top of the carrot spread and (optional) top it up with 2 pieces of chicken.
Transfer on a plate and garnish with a few sliced almonds.
That was my awesome dinner. Bruschetta with leafy green salad and big glass of water.
It looks beautiful and the taste is just amazing. You wont get enough of it 🙂
Have fun and enjoy!
Z
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waw, lovely
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That is Awesome looking:)
Love you Zuzka
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Looks delicious!
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Looks Beautiful ,Cant Wait To try it
xx
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You can also make this with sweet potatoes…:)
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Wow, this looks amazing! 🙂
I had my cheat day today and went out with some friends for burgers and fries. Super tasty of course but eating healthy and well just makes me feel better and healthier! 🙂 plus preparing and cooking the meals is great fun for me ! 🙂
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This looks so good 🙂 Thanks for the recipe!
Yolennie
http://www.lavenderfedora.blogspot.com
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Nice. ~ .Love the carrot and goat cheese. Thinly sliced onion, wilted along with some arugula seems like it would be pretty tasty on that, as well.
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Looks yummi indeed. And I do love roasted carrots.
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Mmm! Have you ever heard of a “Bento Box”? It is a Japanese style portion controlled lunch all decked out with a certain cuteness factor that makes the lunch meal a creative lil work of art! There are videos on YouTube for “Hello Kitty” bento box & many other cute themes! Anyhizzle, that is what I am using to encourage my kids (& I!) to eat clean and have portion control. (The traditional bento box is small, some have two levels). I love your recipes, especially the carrot ginger soup (to which I add chicken breast!) ! Mmm.