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close up of miso cream cheese carrot crostinis

Miso Cream Cheese Carrot Crostinis

These Miso Cream Cheese Carrot Crostinis are the perfect 20 minute Spring appetizer—toasts are topped with savory whipped cream cheese and bright, ribboned carrots.
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Ingredients

For the miso whipped cream cheese:

  • 8 oz cream cheese, softened (or whipped cream cheese)
  • 1 tbsp white miso paste
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 1 tbsp olive oil (for whipping)
  • pepper

For the carrot ribbon salad:

  • 3-4 large carrots, peeled into ribbons (Visually, I like tricolor)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • Pinch of salt

For assembly:

  • 1 baguette (I like sourdough)
  • Olive oil (for toasting)
  • Scallions (for topping)

Instructions 

  • Make the whipped cream cheese: In a food processor whip the cream cheese until smooth and fluffy (about 30 seconds). Add the miso, honey, lemon juice, and olive oil, then whip again until light and airy. Taste and adjust—add more miso for saltiness or honey for balance. (If you are using whipped cream cheese, you can just mix by hand)
  • Prepare the carrot ribbons: Use a vegetable peeler to shave the carrots into long ribbons. In a bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, olive oil, and salt. Toss the carrot ribbons gently and let sit for 10–15 minutes to soften slightly.
  • Toast the crostini: Brush baguette slices with olive oil and toast at 400°F for 8–10 minutes, or until golden and crisp.
  • Assemble: Spread a generous layer of miso whipped cream cheese onto each crostini. Twirl a small pile of carrot ribbons on top. Finish with scallions. Enjoy!