2 ratings

Carrot Coins with Yogurt and Thyme

Carrots take this appetizer to the next level
Bill Hogan, Chicago Tribune

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.

Ready in
30 m
25 m
(prepare time)
5 m
(cook time)


  • 4 to 6 long very skinny carrots, (about 8 ounces total) preferably tri-color
  • 2 Cups 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


Peel carrots; cut crosswise in half.

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.

Cut crosswise into 1/8-inch thick slices.

Mix labna with olive oil and minced thyme in a small bowl.

Shortly before serving, spread crackers with a scant teaspoon of the labna mixture.

Top with a couple of carrot coins. Sprinkle with more thyme, salt and black pepper.

Serve drizzled with balsamic glaze.