A simple pesto with a knife, to season your bruschetta as it is not yet the time for tomatoes. What makes it really special is the mix of chilli and honey (or maple syrup, for a vegan choice).
It goes very well with vegetable or goat cheeses.

4 carrots
1 bunch of parsley
1/2 teaspoon hot pepper
1 tablespoon honey or maple syrup
extra virgin olive oil, salt

Boil the carrots in hot salted water for 25 '.
Remove them from the water and chop them with a knife. Wash and chop the parsley, put it in a container with the carrots. Mix together with the chilli pepper, honey and 1 tablespoon of extra virgin olive oil.

Serve at room temperature on toasted slices of bread.