Carrot Butter and Halloumi
Carrot Butter and Halloumi | Makes 4 toasts, with extra butter
Smoked paprika makes this toast nuanced and earthy.
Omit it if you want a cleaner, brighter flavor and add a squeeze of lemon.
Use the extra butter for carrot cake (sans paprika), corn bread, sweet potatoes,
baked potatoes, or roasted cippolini. Use it as a rub for pork or chicken, or melt it over
Brussels sprouts or blanched green beans. And halloumi-- it’s the cheese you can grill.
If you can stash away any extra, grill it and top with fig jam for breakfast.
- 2 or 3 large carrots, peeled and roughly chopped (about 2 cups)
- 2 shallots, roughly chopped
- 5 tablespoons olive oil
- 5 tablespoons unsalted butter
- 2 tablespoons goat cheese
- ¼ teaspoon smoked paprika, plus more for garnish (optional)
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- Squeeze of lemon (optional)
- 4 ounces halloumi cheese
- 4 ¾-inch-thick slices whole grain, seedy bread or dark rye, toasted using the plain-old-toast technique
1. Preheat the oven to 350˚F and line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss the carrots and shallots in 3 tablespoons of the oil. Bake for 30 to
35 minutes, until soft. Let cool.
3. In a food processor, blend the carrots, shallots, butter, goat cheese, paprika (if using), salt, and pepper
until smooth. A squeeze of lemon is nice here if you have it on hand.
4. Slice the halloumi into four ½-inch-thick slabs. Brush both sides of the slabs with the remaining 2
tablespoons oil. In a small pan or grill pan over medium-high heat, sear the halloumi, 1 or 2 minutes per
side, or until it develops a golden-brown shell.
5. Spread about 1 tablespoon of the carrot butter on each toast and top with one halloumi slice. Sprinkle
with a little more paprika (if using) for prettiness.
Better on Toast: Happiness on a Slice of Bread—70 Irresistible Recipes by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.