Mediterranean Roasted Carrot & Whipped Goat Cheese Crostini with Pistachio Dust
These crostini bring together creamy, tangy whipped goat cheese, sweet roasted carrots, and the earthy crunch of pistachios for a perfectly balanced Mediterranean appetizer. Each bite is crisp, creamy, and lightly sweet with a drizzle of honey on top. Ideal for brunches, dinner parties, or whenever you want something elegant but simple.
Total Time: 35–40 minutes
Serves: 6–8 (makes about 12 crostini)
Ingredients
For the Crostini
1 baguette or similar crusty bread, sliced into ½-inch rounds
2–3 tbsp olive oil
Salt and black pepper, to taste
For the Whipped Goat Cheese
150g (about 5 oz) goat cheese
2 tbsp cream cheese (optional, for a creamier texture)
1 tbsp lemon juice
1 tsp lemon zest
1 small garlic clove, minced
1 tsp honey
1 tbsp olive oil
1 tsp fresh thyme or other herbs
Salt and pepper, to taste
For the Roasted Carrots and Toppings
3–4 medium carrots, peeled and sliced into thin sticks or coins
1½ tbsp olive oil
Salt and pepper, to taste
2 tbsp pistachios, finely chopped or crushed into a coarse “dust”
Fresh thyme or herbs, for garnish
Honey, for drizzling
Instructions
Roast the Carrots
Preheat your oven to 400°F (200°C).
Toss the sliced carrots with olive oil, salt, and pepper until evenly coated.
Spread on a baking sheet in a single layer.
Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and slightly caramelized.
Let cool slightly while you prepare the rest.
Make the Whipped Goat Cheese
In a food processor or medium bowl, combine goat cheese, cream cheese (if using), lemon juice, zest, garlic, honey, olive oil, thyme, salt, and pepper.
Blend or whip until smooth and creamy.
Taste and adjust seasoning as needed. Set aside.
Toast the Crostini
Arrange baguette slices on a baking sheet and brush lightly with olive oil on both sides.
Season with a pinch of salt and pepper.
Toast in the oven at 375°F (190°C) for 8–10 minutes, until golden and crisp.
Cool slightly before assembling.
Assemble the Crostini
Spread a generous layer of whipped goat cheese on each toasted slice.
Top with roasted carrot pieces.
Sprinkle with pistachio dust and fresh thyme.
Drizzle lightly with honey before serving.
Tips & Variations
Make the Whipped Goat Cheese Extra Smooth:
Use a food processor or hand mixer to whip the cheeses together. If it feels too thick, drizzle in a teaspoon of olive oil or a splash of milk until it reaches a light, creamy texture.
Flavor Boost for Carrots:
Add a pinch of cumin, smoked paprika, or coriander before roasting. These warm spices deepen the flavor and complement the sweetness of the carrots beautifully.
Choose the Right Bread:
A crusty baguette or sourdough works best. For a heartier option, use whole-grain bread to add a nutty flavor that pairs well with the goat cheese.
Pistachio Dust Options:
If you don’t have pistachios, swap them with toasted almonds, walnuts, or hazelnuts. To make “dust,” pulse the nuts briefly in a food processor or crush them with a rolling pin.
Serve Warm or at Room Temperature:
These crostini are delicious either way. If you’re serving at a gathering, assemble them shortly before guests arrive so the bread stays crisp.
Add a Sweet Touch:
A drizzle of honey or date syrup right before serving adds a glossy finish and balances the tangy cheese.
Add Color and Freshness:
Top with a few pomegranate seeds, microgreens, or finely chopped herbs for extra color and a fresh Mediterranean feel.
Make Ahead:
The whipped goat cheese can be made up to 2 days in advance and stored in the fridge.
Roasted carrots can also be prepped ahead, then reheated briefly before assembling.
Toast the bread the same day for the best texture.
Try a Different Cheese:
If goat cheese isn’t your favorite, use feta, ricotta, or labneh. Each will bring a unique texture and flavor.
Turn It Into a Platter:
Serve all the components separately—bread slices, whipped cheese, roasted carrots, and toppings—so guests can build their own crostini.
Q&A
Q: Can I make these crostini ahead of time?
Yes. You can prepare the whipped goat cheese and roast the carrots a day or two in advance. Store them separately in the fridge. Assemble the crostini just before serving so the bread stays crisp.
Q: What’s the best way to make the pistachio dust?
Pulse shelled pistachios in a food processor for a few seconds until finely ground, or crush them in a sealed bag with a rolling pin. You want a coarse, sandy texture—not a paste.
Q: Can I use another type of cheese instead of goat cheese?
Definitely. Creamy feta, ricotta, or even labneh work well. For a milder taste, mix half goat cheese and half cream cheese.
Q: What wine pairs well with this dish?
A crisp Sauvignon Blanc, Pinot Grigio, or a light rosé complements the tangy goat cheese and sweet carrots beautifully.
Q: Can I add other vegetables?
Yes. Try roasted beets, zucchini, or bell peppers for variety. They blend nicely with the goat cheese base and keep the Mediterranean feel.
Nutrition
(per crostini, approximate)
Calories: 120
Protein: 4g
Fat: 8g
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Sodium: 150mg
(Values will vary depending on bread type, portion size, and ingredients used.)
Conclusion
These Mediterranean Roasted Carrot & Whipped Goat Cheese Crostini with Pistachio Dust are a perfect blend of creamy, crunchy, and sweet. The roasted carrots add warmth, the goat cheese brings tang, and the pistachios finish everything with a nutty crunch. Whether you serve them as a party appetizer, brunch bite, or light snack, they always look beautiful and taste even better.