Carrot-Harissa Toast

This vegan toast is beautifully balanced with a smoky carrot puree topped with fresh, flavorful ingredients for a wholesome snack or meal.

Prep Time: 
20 minutes
Cook Time: 
10 minutes

For the Carrot-Harissa Spread:
Kosher salt, to taste
12 ounces (3 large) carrots, peeled and roughly chopped
3 tablespoons DaVinci olive oil
2 tablespoons lemon juice
1 tablespoon harissa

For the Hearts of Palm Salad:
Reese Hearts of Palm, sliced into bite-sized pieces
1 teaspoon coriander, toasted
1 teaspoon fennel seeds, toasted
1 teaspoon whole black peppercorns, toasted
¼ teaspoon caraway seeds, toasted
¼ teaspoon cumin seeds, toasted
½ cup freshly squeezed orange juice
1 tablespoon blue agave
1 tablespoon DaVinci olive oil
Kosher salt, to taste

For Assembly:
4 slices sourdough bread, toasted
Carrot-top leaves, for garnish
Carrots shaved into thin ribbons
Reese Hearts of Palm, sliced into bite-sized pieces

1. Make the carrot-harissa spread: Bring a medium pot of salted water to a boil. Add the carrots and cook until tender, 5 to 6 minutes. Drain the carrots and transfer to a blender with the olive oil, lemon juice, and harissa. Purée until smooth, then transfer to a bowl and set aside.
2. Meanwhile, make the hearts of palm salad: In a spice grinder, combine the toasted coriander, fennel seeds, peppercorns, caraway seeds and cumin seeds. Grind into a fine powder, then transfer to a small saucepan along with the hearts of palm, orange juice and agave.
3. Cook over medium-high heat until the hearts of palm are tender and the juice has reduced, 3 to 4 minutes. Remove from the heat and transfer to a bowl, then let cool completely. Once cool, stir in the olive oil until incorporated. Season with salt, then set aside.
4. Assemble the toast: Spread ¼ cup of the carrot spread onto each piece of toast, then garnish with the hearts of palm salad. Garnish with more hearts of palm, carrot ribbons, and carrot top leaves.