Maple-Honey Roasted Carrot Noodle Ricotta Crostini with Coconut Flakes
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Servings 7
- 1/2 large carrot about 2 inches thick, peeled, Blade C, noodles trimmed
- 1/4 cup maple syrup
- salt and peper to taste
- 6-8 pieces of sliced white bread or wheat
- 1/2 cup ricotta cheese for spreading on crostinis approximately
- 1 tbsp coconut flakes for topping on crostinis, approximately
- 6-8 tsp honey for topping on crostinis, approximately
Preheat the oven to 425 degrees.
Line a baking tray with wax paper and lay the carrot noodles down, separating them as much as possible.
Using a small bowl and a brush, dab the noodles with the maple syrup and coat evenly. Season with salt and pepper sparsely.
Bake the carrots in the oven for 17-20 minutes, stirring the carrots after 10 minutes.
Three minutes before the carrots are done, put the bread slices into a toaster and toast to your liking. Once done, top generously with ricotta.
Once the noodles are done, take them out of the oven and use a scissor to cut them into bunches. Carefully place the noodles on top of the crostinis (which should now be topped with ricotta).
Drizzle the carrots with honey and top with coconut flakes. Enjoy!