Carrot Coins With Yogurt And Thyme

Carrot Coins With Yogurt And Thyme
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Carrots are a great addition to this appetizer. Slice the veggie into small circles, place the slices atop a cracker and spread it with labna, a Middle Eastern yogurt. You can also use Greek yogurt, but put it into a mesh colander with paper towels and let it drain for about 20 minutes first.This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Prep Time
25
minutes
Cook Time
5
minutes
Servings
24
servings
Total time: 30 minutes
Ingredients
  • 4 to 6 long very skinny carrots, (about 8 ounces total) preferably tri-color
  • 2 cup vegetable or chicken broth
  • 1/4 cup labna or plain greek yogurt
  • 1 tablespoon olive oil
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried
  • 24 thin round rice and sesame crackers
  • tiny fresh thyme leaves
  • coarse salt, freshly ground black pepper
  • balsamic glaze
Directions
  1. Peel carrots; cut crosswise in half.
  2. Put into a small saucepan with the broth; heat to a boil. Reduce heat; simmer until nearly tender when a knife is inserted, 10-12 minutes. Drain; cool.
  3. Cut crosswise into 1/8-inch thick slices.
  4. Mix labna with olive oil and minced thyme in a small bowl.
  5. Shortly before serving, spread crackers with a scant teaspoon of the labna mixture.
  6. Top with a couple of carrot coins. Sprinkle with more thyme, salt and black pepper.
  7. Serve drizzled with balsamic glaze.
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