Community recipe
Honey-Cumin Carrot Toasts with Lemony Ricotta
Sweet, caramelized carrots meet fluffy lemon ricotta on crisp sourdough, finished with fresh parsley. A bright, satisfying vegetarian lunch or light dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 29 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lb carrot, washed, peeled, and cut into ½-inch-thick sticks
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.5 tsp ground cumin
- 1 lemon, washed, zested, and juiced
- 1 cup ricotta cheese
- 0.25 tsp kosher salt
- 1 tbsp honey
- 4 sourdough bread slices
- 1 tbsp olive oil
- 2 tbsp fresh parsleies, washed, dried, and finely chopped
Make it
Instructions
- 01
Heat the oven and prepare a baking sheet
Set a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Set out a cutting board, peeler, mixing bowl, and small bowl. | Why: A hot oven and roomy sheet help the vegetables brown instead of steam.
- 02
Cut, season, and roast the carrots
Wash, peel, and thoroughly dry 1 lb carrots; cut into sticks about ½ inch thick so they cook evenly. On the lined sheet, toss with 1 tbsp olive oil, ½ tsp kosher salt, ¼ tsp ground black pepper, and ½ tsp ground cumin. Spread in one layer and roast on the center rack for 20 minutes, turning once halfway through, until nearly tender and browned at the edges. | Why: Drying and spacing the sticks encourage caramelization, while the seasoning gives the sweet vegetables a savory backbone.
- 03
Mix the lemon ricotta while the carrots roast
While the sheet is in the oven, wash and dry 1 lemon. Finely grate its zest into the small bowl, then squeeze 1 tbsp juice into the same bowl. Add 1 cup ricotta cheese and ¼ tsp kosher salt; stir until smooth and fluffy. Refrigerate the mixture if it will sit for more than 30 minutes. | Why: The tangy, creamy spread balances the sweet roasted topping.
- 04
Glaze the carrots
After the 20-minute roast, carefully pull out the sheet and drizzle 1 tbsp honey over the hot sticks. Turn with a spatula to coat, spread out again, and return to the 425°F (220°C) oven for 3 minutes, until glossy and fork-tender. Transfer to a plate; leave the oven on and keep the lined sheet ready for the next step. | Why: Adding the sweet glaze at the end prevents it from scorching.
- 05
Toast the bread
Place 4 sourdough bread slices on the cleared lined sheet. Brush their tops with 1 tbsp olive oil, divided evenly. Toast in the still-hot 425°F (220°C) oven for 6 minutes, turning after 3 minutes, until both sides are golden and the edges feel crisp. Let stand for 1 minute so the surface stays crunchy under the topping. | Why: Toasting makes a sturdy base that holds the creamy spread and warm topping.
- 06
Finish and serve
Wash, dry, and finely chop 2 tbsp fresh parsley. Spread one-quarter of the lemony ricotta over each toasted slice, arrange the warm glazed sticks on top, and scatter the chopped herb over all four. Serve immediately, one toast per person. | Why: Adding the fresh garnish just before serving keeps each bite bright and the toast crisp.
