Product Description
This was an exciting “new kid on the block” for 2015, an initial small run of this recipe having been tested as a topping for appetisers at gatherings that summer with good reviews. 2017 sees a re-appearance of this product with the glossy and pungent colour of the grated carrot giving a special “zing” to a tray of appetisers when served atop a toasted crostini spread with goat’s cheese, cream cheese or Persian fetta. See “Serving Suggestions” for plenty of ideas. Toppings used in this platter of appetisers: PITP Carrot Marmalade, Beetroot Jam, Fig Date & Cranberry Chutney and Fig Olive & Preserved Lemon Tapenade*
300g
Fresh carrots, orange juice, lime juice, lemon juice, sugar, vanilla bean paste (for flavour infusion), sea salt and cracked black pepper.
On a toasted crostini*, savoury shortbread slice or water cracker biscuit, spread a little goat’s/cream or fetta cheese of your choice then top with a dollop of Carrot Marmalade. Serve on a large white platter together with other toppings produced by PITP (as pictured). Alternatively deseed fresh dates and open the date slightly (like you would the breadroll for a hotdog, add a sliver of blue cheese then top with a small dollop of Carrot Marmalade. *Refer to “appetisers” in the recipe section of this website to see how to make the toasted crostini or the tapenade featured in the photo.
$10 per jar
Project Details
- Date 11/03/2015
- Tags The Pantry
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