24slices of baguette, toastedor use store-bought crostini toasts
Preheat your oven to 400. Place the carrots, peppers, cumin seed and onion in a baking dish large enough to hold them without crowding, and toss with the olive oil and salt. Bake, stirring once or twice, until all the vegetables are softened and the pepper is slightly charred, about 30-40 minutes.
Place the vegetables in a food processor and add the vinegar and molasses or honey. Blend, scraping the sides if necessary, until a smooth puree has formed. Taste for salt and add more if necessary.
Place the toasts on a serving platter. Smear about a tablespoon of puree over the toasts and top with crumbled goat cheese. Crack some freshly ground black pepper over top and serve.
Puree can be made ahead and refrigerated until ready to use. Assemble the toasts within 20 minutes of serving so that the bread does not get soggy.