Charred Carrot Toasts With Carrot-Top Pesto and Buttermilk Ricotta Recipe
Active time: 45 minutes
Total time: 1 hour 15 minutes
To make carrot toasts: Preheat oven to 300°. In a 12" cast-iron skillet, heat 1 Tbsp. oil over medium-high heat. Meanwhile, in a large bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt, coriander and fennel until evenly coated. Arrange in skillet in a single layer and cook, turning once, until just charred, 7 to 8 minutes. Transfer skillet to oven and roast, tossing carrots once or twice, until golden brown and tender, about 25 minutes. Set aside until cool enough to handle.
To make pesto: Meanwhile, in a food processor fitted with a metal blade, pulse carrot tops, Parmesan, pecans, basil, mint, lemon juice, zest, honey, salt and red pepper flakes until finely chopped, about 30 seconds. With the motor running, slowly drizzle in oil. Transfer to a medium bowl and stir in scallions. Set pesto aside.
In a small bowl, combine ricotta, buttermilk, lemon zest and 1/2 tsp. salt. Set buttermilk ricotta aside.
When carrots are cool, cut into bite-size pieces. In a medium bowl, toss carrots with 1/2 tsp. salt. Wipe skillet clean and return to stove.
Heat remaining 2 Tbsp. oil in skillet over medium heat. Arrange bread in a single layer and cook, flipping halfway through, until golden brown on both sides, about 3 minutes per side. Season with remaining 1/2 tsp. salt and transfer to plates.
Spread buttermilk ricotta on toasts and pile carrots on top. Drizzle each serving with about 2 Tbsp. pesto, cut in half, and serve immediately.