Carrot Lox Crostini Recipe

Carrots: The star of the dish, providing a sweet and earthy base for the lox.

Olive oil: Adds richness and helps the carrots to roast perfectly.

Soy sauce: Contributes a salty, umami flavor to the marinade.

Liquid smoke: Imparts a smoky taste, mimicking traditional lox.

Maple syrup: Balances the flavors with a touch of sweetness.

Baguette: Provides a crunchy base for the crostini.

Vegan cream cheese: A creamy, dairy-free spread that complements the carrot lox.

Capers: Adds a tangy, briny flavor to the crostini.

Fresh dill: Offers a fresh, herbaceous note to finish the dish.

When peeling the carrots into thin strips, use a Y-peeler for more consistent results. This type of peeler allows you to create uniform slices that will cook evenly. Additionally, after tossing the carrot strips in the marinade, let them sit for about 10 minutes before baking. This extra time allows the flavors to penetrate the carrots more deeply, enhancing the overall taste of your carrot lox.

• Carrots - Substitute with golden beets: Golden beets have a similar texture and can absorb flavors well, making them a good alternative to carrots in this recipe.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and neutral flavor, making it a suitable replacement for olive oil.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor profile.

• Liquid smoke - Substitute with smoked paprika: Smoked paprika can provide a smoky flavor without the need for liquid smoke.

• Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good substitute for maple syrup.

• French baguette - Substitute with sourdough bread: Sourdough bread has a similar texture and can be sliced into pieces suitable for crostini.

• Vegan cream cheese - Substitute with cashew cream: Cashew cream can be made to have a similar creamy texture and can be flavored to mimic vegan cream cheese.

• Capers - Substitute with green olives: Green olives can provide a similar briny flavor and texture to capers.

• Fresh dill - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note to the dish.

• To keep your carrot lox fresh and flavorful, store it in an airtight container in the refrigerator. It will stay good for up to 5 days.
• If you want to prepare the carrot lox in advance, you can marinate and bake the carrots, then store them in the fridge. This way, you can assemble the crostini quickly when needed.
• For the baguette slices, it's best to toast them fresh. However, if you need to store them, place the toasted slices in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes before serving to regain their crispiness.
• The vegan cream cheese should be stored in the refrigerator in its original container or transferred to an airtight container. It will last as per the manufacturer's instructions, usually around 1-2 weeks.
• Capers and fresh dill should also be stored in the refrigerator. Capers can be kept in their brine in a sealed jar, while fresh dill should be wrapped in a damp paper towel and placed in a plastic bag.
• If you wish to freeze the carrot lox, place the marinated and baked carrot strips in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator before using.
• Avoid freezing the assembled crostini as the texture of the baguette and vegan cream cheese may be compromised. Instead, freeze the components separately and assemble fresh when ready to serve.

• Preheat your oven to 350°F (175°C). Arrange the leftover crostini on a baking sheet and cover them loosely with aluminum foil to prevent the vegan cream cheese from drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, use a toaster oven. Set it to a low heat setting and place the crostini inside for 5-7 minutes. Keep an eye on them to ensure the baguette slices don't become too crispy.

• If you prefer using a microwave, place the crostini on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 30 seconds to 1 minute, checking frequently to avoid overheating.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the crostini in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until the carrot lox and vegan cream cheese are warmed through.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the crostini in a single layer in the basket and heat for 3-5 minutes. This method will keep the baguette slices crispy while warming the toppings.

• Oven: Used to bake the carrot strips and toast the baguette slices.

• Vegetable peeler: Essential for peeling the carrots into thin strips.

• Mixing bowl: Needed to combine the olive oil, soy sauce, liquid smoke, and maple syrup with the carrot strips.

• Baking sheet: Used to spread the carrot strips for baking.

• Knife: Required to slice the baguette into ½ inch pieces.

• Cutting board: Provides a surface to safely slice the baguette.

• Spatula: Useful for tossing the carrot strips in the marinade.

• Measuring spoons: Needed to measure out the olive oil, soy sauce, liquid smoke, and maple syrup.

• Spoon: Used to spread the vegan cream cheese on the toasted baguette slices.

Pre-make carrot lox: Prepare the carrot lox a day ahead and store it in the fridge to save time on the day of serving.

Use pre-sliced baguette: Buy a pre-sliced baguette to skip the slicing step and go straight to toasting.

Batch toast: Toast all baguette slices at once on a large baking sheet to save oven time.

Ready-to-use cream cheese: Use store-bought vegan cream cheese to avoid making it from scratch.

Pre-chop toppings: Chop the dill and measure out the capers in advance for quick assembly.