Crostini on julienne vegetables with goat cheese curls

Name: Crostini on julienne vegetables with goat cheese curls
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Carrots; 1 (approx. 400 g) small celeriac; 1 Stalk leek (leek); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Garlic cloves; 3-4 Stem(s) Thyme and basil; 8 discs Ciabatta bread (approx. 15 g each); 125 g Fresh goat cheese; 1-2 TABLESPOONS Milk

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Carrots
1 (approx. 400 g) small celeriac
1 Stalk leek (leek)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Garlic cloves
3-4 Stem(s) Thyme and basil
8 discs Ciabatta bread (approx. 15 g each)
125 g Fresh goat cheese
1-2 TABLESPOONS Milk

Directions

1
Clean or peel and wash carrots, celery and leek. Cut the vegetables into strips, cover and steam in a little water for 5-6 minutes until al dente. Add 1 tablespoon of oil to the vegetables and season with salt, pepper and sugar
2
Peel garlic and chop finely. Wash herbs, shake dry. Pluck the leaves from the stems and chop them, except for a little basil for garnishing. Heat 1 tablespoon of oil per serving in a frying pan. Fry the slices of bread in it in 2 portions, turning them golden brown. Add half the garlic and half the herbs and fry briefly. Season the finished slices of bread with salt and pepper, remove and place on kitchen paper.
3
Stir the goat's cheese and milk until smooth, use two teaspoons to cut off the cams and place them on the slices of bread. Arrange vegetables and bread slices on plates, garnish with basil and pepper if necessary