Roasted Carrot, Whipped Feta & Pistachio Toasts
There is something especially satisfying about a vegetable dish that still feels complete. These toasts lean into that idea, with roasted carrots bringing sweetness and depth, whipped feta adding richness, and pistachios giving just enough crunch to keep every bite interesting.
They work well as a simple lunch, but they also earn a place on the table when you have people over. Serve them as a starter, or pair them with a salad and a glass of wine for an easy supper that feels a little more finished than the effort suggests.
They work well as a simple lunch, but they also earn a place on the table when you have people over. Serve them as a starter, or pair them with a salad and a glass of wine for an easy supper that feels a little more finished than the effort suggests.
What you’ll need
For the carrots
1 1/2 pounds carrots, peeled and halved lengthwise if large
1 1/2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
For the whipped feta
7 ounces feta
1/3 cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 small garlic clove
Black pepper, to taste
For the toasts
4 thick slices sourdough bread
Olive oil, for brushing
1/4 cup shelled pistachios, roughly chopped
1 tablespoon hot honey, plus more to taste
1 tablespoon chopped fresh dill or parsley
Finely grated lemon zest, for finishing
Flaky salt, optional
How to make it
Heat the oven to 425 F. Line a baking sheet with parchment. Toss the carrots with olive oil, honey, salt, pepper and cumin. Spread them out in a single layer and roast for 25 to 30 minutes, turning once, until tender and lightly caramelized at the edges.
While the carrots roast, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice and garlic to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Season with black pepper. If the mixture feels too thick, add a small spoonful of yogurt or a splash of water to loosen it slightly.
Toast the pistachios in a dry skillet over medium-low heat for 2 to 3 minutes, just until fragrant. Set aside.
Brush the sourdough slices lightly with olive oil. Grill or toast until crisp at the edges but still a little tender in the centre.
To assemble, spread a generous layer of whipped feta over each toast. Top with the roasted carrots, letting them pile naturally. Finish with chopped pistachios, herbs, a drizzle of hot honey, a little lemon zest and flaky salt if using.
Serve warm or at room temperature.