Name: Pickled carrot and roast beef tartines
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 12 slice sourdough bread; 1/4 cup olive oil; 1 1/2 tablespoon red wine vinegar; 1 tablespoon caster sugar; 1 teaspoon fine sea salt; 1 teaspoon caraway seeds; 1 bunch baby carrot, finely sliced into rounds, leaves reserved; 250 gram fresh ricotta; 60 gram soft goat’s cheese; 1 tablespoon chopped dill, plus extra to serve; 200 gram rare roast beef, thinly sliced; 1/2 cup mung bean sprouts; 125 gram mixed heirloom tomatoes, sliced

Pickled carrot and roast beef tartines

A tartine is a French open sandwich usually with a creamy spread, and this recipe certainly lives up to its name! Herby ricotta and goat's cheese combine with roast beef and pickled carrots. Delish!

Serves 4

Prep

20M

Cook

10M

Marinate

15M

Total

30M

Ingredients

12 slice sourdough bread

1/4 cup olive oil

1 1/2 tablespoon red wine vinegar

1 tablespoon caster sugar

1 teaspoon fine sea salt

1 teaspoon caraway seeds

1 bunch baby carrot, finely sliced into rounds, leaves reserved

250 gram fresh ricotta

60 gram soft goat’s cheese

1 tablespoon chopped dill, plus extra to serve

200 gram rare roast beef, thinly sliced

1/2 cup mung bean sprouts

125 gram mixed heirloom tomatoes, sliced

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Brush both sides of bread with olive oil. Arrange in a single layer on tray. Season and bake for 6-8 minutes until crisp and golden. Cool on tray.

3.In a medium bowl, combine vinegar, sugar, salt and seeds, stirring to dissolve. Add carrot and toss to coat well. Set aside for at least 15 minutes to 1 hour.

4.In a medium bowl, blend ricotta, goat’s cheese and dill. Season and mix well. Spread each slice of toast with 2 tablespoons of mixture.

5.Top toast evenly with beef, sprouts, tomatoes and pickled carrot. Scatter with reserved carrot fronds and extra dill.