Ingredients

• 8 ounces Happy Farms Onion & Chive Soft Spread Cream Cheese
• 3 tablespoons Friendly Farms Sour Cream
• 4 tablespoons Countryside Creamery Unsalted Butter
• 1 tablespoon Stonemill Minced Garlic in Water
• 4 cups diced carrots
• 2 teaspoons Stonemill Iodized Salt
• 2 teaspoons Stonemill Ground Black Pepper
• 1 teaspoon Stonemill Ground Ginger*
• 1 teaspoon Stonemill Ground Cinnamon
• ½ teaspoon Stonemill Crushed Red Pepper
• ¼ cup spiced rum
• 3 tablespoons SimplyNature Organic Wildflower Honey
• 12 ounces Specially Selected French Baguette, sliced diagonally into 1-inch pieces
• 3 tablespoons Carlini Extra Virgin Olive Oil
• 2 tablespoons chopped parsley
• 2 tablespoons Southern Grove Sliced Almonds, chopped

Instructions

1. Heat grill to medium heat.
2. In a small bowl, combine cream cheese and sour cream with an electric mixer. Reserve.
3. In a medium sauté pan on medium heat, melt butter then add garlic. Sauté until golden brown and add carrots. Season with salt, pepper, ginger, cinnamon and crushed red pepper. Sauté until almost completely cooked.
4. Stir rum into carrot mixture and allow alcohol to burn off. Add honey and toss until carrots are well coated and honey begins to caramelize. Remove from heat and reserve, keeping carrots warm.
5. Brush baguette slices with olive oil, and grill for 2 minutes on each side, or until grill marks appear on bread.
6. To assemble, spread cream cheese mixture onto bread slices. Top with carrot mixture then sprinkle with parsley and almonds. Serve immediately.