Apricot Habanero Glazed Roasted Carrot Tartine

Apricot Habanero Glazed Roasted Carrot Tartine

A bright, slightly spicy open faced tartine that celebrates roasted carrots glazed with Apricot Habanero jam, creamy whipped labneh, toasted seeds, and fresh herbs. This approachable, visually striking dish works as a light lunch, elegant brunch plate, or colorful appetizer for sharing.

Ingredients

• 1 cup Coo Moo Apricot Habanero jam (product link)
• 1 1/2 pounds medium carrots, peeled and halved lengthwise if large
• 2 tablespoons olive oil, divided
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 4 thick slices country sourdough or pain de campagne (about 1 inch thick)
• 8 ounces labneh or thick Greek yogurt, room temperature
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey (optional, for extra gloss)
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon toasted sesame seeds
• Fresh herbs: 2 tablespoons chopped parsley and 1 tablespoon chopped mint
• Flaky sea salt for finishing
• Microgreens or pea shoots for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2. In a large bowl toss the carrots with 1 tablespoon olive oil, 1/4 teaspoon sea salt, and black pepper. Spread in a single layer on the prepared sheet. Roast 20 to 25 minutes until tender and lightly caramelized, turning once halfway through.
3. While carrots roast, make the labneh spread. In a bowl whisk the labneh with lemon zest, lemon juice, remaining 1 tablespoon olive oil, and a pinch of salt until silky and spreadable. Taste and adjust salt or lemon as desired.
4. When carrots are almost done, warm the Apricot Habanero jam in a small saucepan over low heat until it loosens into a glaze, about 2 to 3 minutes; stir frequently. If you want extra shine and depth, whisk in 1 tablespoon honey. Keep warm on lowest heat.
5. Remove the carrots from the oven and transfer to a plate. Brush each carrot generously with the warmed Apricot Habanero glaze, allowing the jam to cling and set for a minute. Return glazed carrots to the oven for 3 to 4 minutes to slightly tack the glaze on the surface. Watch carefully to avoid burning.
6. Toast the sourdough slices in the oven or in a skillet until golden and crisp at the edges but still slightly chewy in the middle, about 4 minutes in a 375°F oven or 2 minutes per side in a skillet.
7. Assemble the tartines: spread about 2 to 3 tablespoons of labneh on each toasted slice. Arrange 3 to 4 glazed roasted carrots across each piece of toast in a neat overlapping row.
8. Drizzle any remaining Apricot Habanero glaze over the assembled tartines. Sprinkle with toasted pumpkin seeds and sesame seeds, chopped parsley and mint. Finish with a pinch of flaky sea salt and a few microgreens for brightness.
9. Serve immediately while toast is crisp and carrots are warm. These tartines pair beautifully with a crisp white wine or a sparkling water with lemon.

Notes

• Make ahead: roast carrots and warm glaze up to a day ahead. Reheat briefly and assemble just before serving to keep toast crisp.
• Vegan option: use a thick plant based yogurt or cashew cream in place of labneh.
• For a bolder finish, add a few thinly sliced preserved lemons or a scatter of shaved Manchego for a savory contrast.