Express smoked carrot toasts with lemon yogurt, pepitas, and hot honey

Instructions

1. 1

   1. In a bowl, mix the Greek yogurt with the lemon juice, lemon zest, a pinch of salt, and black pepper until smooth and creamy. Set aside.

2. 2

   2. In a medium skillet over medium heat, toast the pumpkin seeds for 1 to 2 minutes, stirring constantly, until nutty and fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add 1 tablespoon of olive oil and place the bread slices in the pan. Toast for 1 to 2 minutes per side until golden and crisp. If you prefer using an oven or toaster, heat it to 400°F / 200°C and toast the bread briefly. Remove and set aside.

4. 4

   4. Add the remaining tablespoon of olive oil to the skillet along with the carrot ribbons. Cook for 2 minutes over medium-high heat, add 1/2 teaspoon smoked paprika and a pinch of salt, and sauté 1 minute more until the carrot is tender but still has some bite.

5. 5

   5. In a small bowl, stir together the honey, red pepper flakes, and the remaining 1/4 teaspoon smoked paprika.

6. 6

   6. Spread each toast with the lemon yogurt cream. Top with the smoked carrot ribbons, add the toasted pepitas, and finish with drizzles of hot honey.

7. 7

   7. Sprinkle with fresh chives and serve immediately.