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Carrot Crostini with Burden Creek Dairy Goat Cheese

April 2019
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SERVES: 
4
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INGREDIENTS: 

1 cup shredded carrots
1 tsp. snipped fresh dill
1/2 tsp. fresh lemon juice
1 Tbs. extra-virgin olive oil, preferably Olinda
2 Tbs. chopped pecans
Sea salt, preferably Bulls Bay, to taste
Sourdough bread
4 oz. soft goat cheese, preferably Burden Creek Dairy
Local honey

DIRECTIONS: 

Mix the carrots, dill, lemon juice, olive oil, and pecans together. Add salt to taste and let set for 20 minutes. Cut the sourdough into 1/4-inch thick slices and toast. Spread the goat cheese on the bread, top with the carrot mixture, drizzle with honey, and serve.

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