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.
- 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.