Pickled Carrot Lox

Difficulty Level
Intermediate

Mt Olive Pickles
Average rating:  
 0 reviews

Ingredients

7-10 Bread & Butter Pickled Carrots
3-4 Medium Hot Sauce Savory Kosher Baby Dills
1/2 jar of pickled carrot juice
1 TBSP Fresh Rosemary
8 oz Marscarpone Cheese
1 TSP Onion Powder
1/4 cup reduction
1 TBSP Fresh Chives
1 Lemon - Juiced
1/2 Cup Fresh Mozzarella
Salt and Pepper to taste
1 Package Water Crackers

Instructions

  1. Thin slice carrots and baby dills, dice fresh rosemary, chives and fresh mozzarella and set aside.
  2. Over medium-high heat, add half a jar of pickled carrot juice to sauce pan and reduce to 1/4 cup.
  3. Add cooled reduction, rosemary, marscapone, onion powder, chives, lemon juice and diced mozzarella to standing mixer. Mix on medium high until well blended and smooth. Add salt and pepper to taste.
  4. Spread each cracker with generous amount of cheese mixture, then layer carrots and pickles on top, garnish with fresh rosemary sprigs.

Servings: 6

Ready in: 15

Course: Appetizer Snack