Sweet & Savory Carrot Crostini with Vegan Molasses-Maple Ricotta
yields about 12 crostini
2-3 carrots (6 oz total weight), peeled, trimmed, and cut into small 1/4-inch dice
1/2 small (or 1/4 large) onion, very thinly sliced (about 1/3 cup slices)
1 TBSP whole grain Dijon-style mustard (or plain stone-ground mustard)
1 tsp reduced-sodium tamari
4 oz Kite Hill ricotta
1 1/2 tsp molasses
1 tsp maple syrup (grade B preferred)
12 generous-half-inch-thick baguette slices (from about half a baguette)
Heat oven to 400.
Toss carrots and onion with mustard and tamari. Cook 30 minutes, tossing after 15, until onions are golden and carrots are tender.
Meanwhile, use a mixer to beat the ricotta with the molasses and maple syrup for two minutes, until well combined and fluffed a bit, stopping halfway to scrape down the bowl. Set aside.
When the carrots and onions are done, transfer them to a dish to let cool a bit. Switch to the oven's broiler and toast the baguette slices on one side until golden, watching carefully to avoid burning. Let cool on a rack.
Divide filling evenly among the toasted bread slices (use a generous dollop of ricotta for each, but you may still have a bit left over, depending on the width of your baguette) and serve at room temperature.