Carrot-Harissa Toast
VeganVegetarianPreparation Time: 20 min
Cooking Time: 10 min
Serves 4
INGREDIENTS
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
- 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
- 4 slices sourdough bread, toasted
- Carrot-top leaves, for garnish
- Carrots shaved into thin ribbons
- Reese Hearts of Palm, sliced into bite-sized pieces
DESCRIPTION
This vegan toast is beautifully balanced with a smoky carrot puree topped with fresh, flavorful ingredients for a wholesome snack or meal.
DIRECTIONS
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.
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.