The perfect appetiser to make in our Stoneware Petite Oval Casserole.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 500 g rainbow carrots
- 1 tsp rosemary, freshly chopped
- 2 tbsp olive oil
- 1-2 tbsp raspberry vinegar
- 120 g fresh goat's cheese
- 1 tsp honey
- 1 tsp thyme leaves
- Salt, freshly ground black pepper
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Method
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1Preheat the oven to 200°C (fan-assisted). Wash the carrots thoroughly, peel them and cut them in half or quarters lengthwise, depending on their thickness. Then cut into 10 cm long sticks.
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2Mix with salt, rosemary, olive oil and raspberry vinegar, divide between the four Stoneware Petite Oval Casseroles and bake, covered, for approx. 15-20 minutes.
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3Crumble the goat's cheese, sprinkle with the thyme leaves and drizzle with honey. Divide between the petite casseroles and continue to cook for approx. 5 minutes without the lid, so that the cheese warms and melts a little.
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4Serve with toasted baguette or ciabatta.
