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Roasted carrot dip with stale bread crostini

Name: Roast carrot dip with crostini recipe
Yield: 4
Ingredients: 3 carrots (about 360g), roughly chopped into 2cm pieces; 2 tsp caraway seeds; 100ml extra virgin olive oil; 2 long green shallots, finely chopped; 1/2 bunch mint leaves, roughly chopped; 1/2 small garlic clove, crushed; 420g yoghurt; Finely grated zest & juice of 1/2 lemon; 8 slices stale sourdough bread

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by Phoebe Wood

Aug 19, 2021

Use up any stale bread with this easy crostini and dip recipe.

3 carrots (about 360g), roughly chopped into 2cm pieces
2 tsp caraway seeds
100ml extra virgin olive oil
2 long green shallots, finely chopped
1/2 bunch mint leaves, roughly chopped
1/2 small garlic clove, crushed
1 1/2 cups (420g) thick Greek yoghurt
Finely grated zest & juice of 1/2 lemon
8 slices stale sourdough bread

Method

1.

Preheat oven to 180°C and line a baking tray with foil.
2.

Toss carrots, caraway and 1/3 cup (80ml) olive oil in a bowl and season with salt and pepper. Spread in an even layer on the prepared tray and roast for 1 hour and 10 minutes or until tender and lightly caramelised.
3.

Remove from the oven and stir in the long green shallot, and roast for a further 3-4 minutes until long green shallot is just softened and lightly coloured. Transfer mixture to a bowl and roughly mash with a fork. Cool completely, then stir in remaining ingredients, except sourdough, and season to taste.
4.

Meanwhile, place bread on the same lined baking tray and drizzle with remaining 1 tbs oil. Bake for 8-10 minutes, turning once, until golden and crisp. Serve with the roasted carrot dip.