Carrots and capers sauce bruschetta are a real vegan treat.
A source of inspiration for many recipes, both sweet and savory, carrots are one of the most versatile and tasty vegetables. On the properties of carrots I wrote a lot in other recipes. They are so beautiful that they make any dish summer. Not everyone knows that there are various colors of carrots (once they were only purple): red, yellow, white, black and orange, all rich in fiber and vitamins C, D, E.
This sauce is a delicious idea to eat vegetables in a different way.
Sicilian capers give a truly unique flavor to a very tempting sauce, comparable to a vegan mayonnaise. The capers contain quercetin, an antioxidant that protects the circulatory system. They also have diuretic properties and contain vitamins A, C, B, minerals such as iron,phosphorus, calciumand potassium. Always prefer high quality capers. Rinse them several times in plenty of water and, once desalted, use them to enrich your dishes with taste, benefits and color.
Great for filling toasts and classic panini, or over a slice of a crunchy bruschetta, this sauce is a delight to try. Choose fresh, crisp bread to enjoy it.
Carrots and capers sauce bruschetta: Ingredients
2 large carrots
The juice of one lemon
A pinch of sea salt
2 tbsp desalted Sicilian capers
Extra virgin olive oil, to taste
4 slices rustic bread
Carrots and capers sauce bruschetta: Method
- Peel and dice the carrots. Blend them with the lemon juice, salt and 1 tbsp capers. Add the olive oil, diluting, if necessary, with half a glass of water.
- Spread over the slices of toasted rustic bread. Add a handful of capers on each slice and serve immediately to prevent oxidation.