Directions
Preheat the oven to 400°F and cover a baking sheet with parchment paper.
In a medium sized mixing bowl, whisk together the Peach & Pepper Spicy Pepper Spread and olive oil until combined.
Peel the carrots and slice thinly into rounds. Add the carrots to the bowl and mix to combine and ensure they well coated.
- Spread carrots on prepared baking sheet, scrape any extra peach and pepper mixture over the carrots. Bake for 15 minutes, until soft and the edges are caramelized.
- While the carrots are baking, In the bowl of a blender crumble the feta and add the cream and lemon zest. Pulse to break up the feta further, then whip on high for 30 seconds to make a fluffy mixture. Be careful not to whip it too long or the cream will split.
- Divide the whipped feta mixture between the four slices of bread, making a thick even layer. Top with carrots and garnish with thyme leaves. Serve immediately.
Recipe Note
Carrots and whipped feta will keep in individual airtight containers for up to 1 week.
