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Ingredients
  

  • 6 slices whole grain wheat or rye bread
  • ½ cup whole milk ricotta
  • pinch smoked sea salt
  • cracked pepper to taste
  • 3 in small or baby carrots (but real baby carrots not the kind that come a plastic bag, yo)
  • 1 teaspoon fresh tarragon leaves
  • 1 Tablespoon kumquat juice
  • another pinch smoked sea salt
  • olive oil to taste

Instructions
 

  • In a small bowl, mix the ricotta, smoked sea salt, and cracked pepper. Set aside.
  • Wash and dry the carrots, and trim the ends. Using a vegetable peeler or a mandoline, make small lengthwise cuts into the side of the carrot, producing 2 to 3-inch ribbons. Place ribbons in a bowl and add kumquat juice, tarragon, and a pinch of smoked sea salt. Toss and gently massage.
  • Cut each slice of bread into halves (unless it’s a baguette), and gently toast in a toaster oven. Remove and plate. Shmear with ricotta, top with a little pyramid of carrot ribbons, and drizzle with olive oil. Serve immediately.