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Horizontal image of tartines topped with sticks of orange vegetables on a slate with maple syrup and parsley leaves.

Herb-Roasted Carrot Tartines with Pesto and Goat Cheese

  • Author: Shanna Mallon
  • Total Time: 55 minutes
  • Yield: 10 servings 1x


These unique tartines are easy to assemble for a party: toast, soft chevre, pesto, roasted carrots, maple syrup, and fresh herbs combine together for an explosion of fun flavors that will keep everyone entertained.


  • 1 pound carrots
  • 2 tablespoons olive oil
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped basil
  • Salt and pepper, to taste
  • 1 small crusty bread loaf, or 1 French baguette
  • 1/2 cup fresh goat cheese (chevre)
  • 1/2 cup prepared pesto
  • Maple syrup, for drizzling


  1. Preheat the oven to 375°F.
  2. Peel the carrots and cut them into skinny, short matchsticks. Spread out onto a half-sheet pan lined with a silicone mat or foil.
  3. Stir together the olive oil with the 1/4 cup chopped parsley, dill, and basil. Toss the mixture with the carrots until evenly coated. Sprinkle salt and pepper all over the top.
  4. Roast for 25 to 30 minutes. Remove from oven and let cool slightly. Don’t turn off the oven.
  5. Slice the bread into 10 even slices about 1/4-inch thick. Place slices on a baking sheet and toast until lightly browned and crisp, about 3-5 minutes. Remove and let cool slightly.
  6. Spread the top of each slice with the cheese. Lightly spoon the pesto on top of the cheese. Evenly divide the roasted carrots on top of the pesto.
  7. When ready to serve, transfer the slices to your serving platter. Drizzle with a little maple syrup all over the top, and garnish with chopped parsley. Sprinkle with salt and pepper, and serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Crostini
  • Method: Baking
  • Cuisine: Appetizers

Keywords: tartine, crostini, carrot, appetizer, pesto, goat cheese