Carrot Rapé Toast

20230830, #BreakfastDiary 832, 22°C/cloudy Julienne one small carrot, then mix well with 3 parts olive oil, 1 part wine vinegar, and 1/2 part wholegrain mustard. Add a few coarsely chopped olives. Spread ricotta cheese generously over a dense olive bread, then top with the carrot rapé and chopped olives.

- 1 slice olive bread - 1 carrot - dressing (3T olive oil, 1T wine vinegar, 1t wholegrain mustard, 10 olives) - 2T ricotta cheese

1. Warm the olive bread in the microwave for 20 seconds. 2. Julienne the carrot with a slicer, put it in a mixing bowl, add 3T olive oil, 1T wine vinegar, and 1t wholegrain mustard, and mix well. Add some chopped olives too (save a few for topping). 3. Spread the olive bread generously with ricotta cheese, top with the carrot rapé from step 2, then scatter the chopped olives on top.