Carrot, Raspberry, and Olive Tartine
Servings
3people
Servings
3people
Ingredients
  • 3/4cup fresh raspberriesdivided
  • 3Tbsp extra-virgin olive oil
  • 1 large lemon
  • 1/3lb carrotsabout 3 medium carrots
  • 1/2cup coarsely chopped flat-leaf parsley leaves
  • 1/4cup roughly chopped Castelvetrano olives
  • 1/3cup ricotta cheese
  • 3slices whole grain country loaftoasted
Instructions
  1. 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.
  2. On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.
  3. 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.
Recipe Notes

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