Smoked Paprika Carrot Crostini

Carrots - 1 bunch

Olive oil – 1/4 th cup

Apple cider vinegar – 1 tbsp

Smoked paprika – 1 tbsp

Salt and pepper - to taste

Baguette – 1

Cooking spray or olive oil

For Carrots:

Preheat oven to 375F

Peel and wash the carrots then cut them into a small dice, approximately ¼ inch

Mix together olive oil, apple cider vinegar, smoked paprika, salt, and pepper then toss with

carrots. Put the carrots on a baking sheet and cook in the oven until tender, approximately 20

minutes.

Chill down and serve cold.

For Crostini:

Preheat oven to 350F

Slice bread thinly, approximately ¼ inch.

Spray with cooking spray or brush with olive oil on both sides and lightly sprinkle with salt.

Bake at 350 until lightly golden brown and crispy. Approximately 10 minutes.

To Serve:

Place a small spoonful of carrots on the crostini

This is an easy and delicious meal for entertaining. You can make the carrots and crostini the day

before then just assemble before your party. Everyone will love the rich smoky flavor of the

crostini while still being vegan friendly.

Notes:

If you want this dish to be richer, try adding a thin layer of mascarpone or ricotta on the crostini

before adding the carrots.

Romesco

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Romesco, a pepper sauce from the Catalonia region of Spain, is one of our favorite sauces to offer our clients. The roasted red peppers make this sauce bright red which adds a pop of color to any plate or display. It goes well with meat, fish or vegetables and is dairy and gluten free. We love how versatile romesco is and all the flavor we can develop so quickly. Feel free to adjust spice to taste and try different nuts for variations on our romesco!

16 oz jar of roasted red peppers, drained, liquid discarded

2 cloves garlic

¾ cup whole almonds, roasted

3 tbsp sherry vinegar

½ tsp cayenne pepper

1 tsp smoked paprika

1 tsp salt

Place all ingredients in a food processor or blender. Blend to desired consistency. We like ours

fairly smooth! Adjust cayenne, salt and vinegar to taste. Store in the fridge for 1 week or freeze for up to

1 month. Use the romesco to dress up your sandwiches, as a side to roasted or grilled vegetables or any

protein.