This lovely open-faced sandwich is at once earthy, bright, briny, and fruity. Combining garden-fresh carrots and raspberries not only provides a great flavor profile but also delivers a good dose of anti-inflammatory properties. Also, feel free to play around with the herbs in this recipe. Be inspired by the soft herbs growing in your garden to make this recipe your own.
AdvertisementHerb appeal
Culinary herbs can be generally categorized in one of two ways: hard or soft.
Hard herbs are more durable plants with woody stalks and tough leaves and are generally added toward the beginning of a dish. Examples: rosemary, bay leaves, and thyme. Soft herbs are more delicate in texture and are generally added toward the end of cooking or as garnish. Examples: basil, parsley, dill, cilantro, and chives.
- 3/4 cup fresh raspberries divided
- 3 Tbsp extra-virgin olive oil
- 1 large lemon
- 1/3 lb carrots about 3 medium carrots
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- 1/4 cup roughly chopped Castelvetrano olives
- 1/3 cup ricotta cheese
- 3 slices whole grain country loaf toasted
- In medium bowl, smash 1/4 cup raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.
- On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.
- Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.
Per serving: 332 calories; 7 g protein; 19 g total fat (4 g sat. fat); 33 g total carbohydrates (5 g sugars, 6 g fiber); 373 mg sodium
