Updated: May 5, 2021
These savory little nuggets make a great appetizer or you can make larger for a lovely lunch.
8 slices Harvest Grain Bread (toasted)
8 tablespoons Moroccan Cilantro
1 cup Roasted Carrots
0.25 cup Red Onion (thinly sliced)
Pre-heat oven to 425.
Slice carrots 1/4” think and on the diagonal.
Place slicked carrots on a baking tray, toss with olive oil and sea salt.
Roast for 10-15 minutes.
When carrots are done, toast bread slices.
Arrange toasted bread on a platter. Spread a good amount of Moroccan Cilantro on each piece.
Top each bread & spread with roasted carrots. Then scatter red onion and parsley over tartines, along with a good sprinkling of flaked sea salt, either Maldon or a Fleur de Sel.