Carrot-Harissa Toast
VeganVegetarianFor the Carrot-Harissa Spread:
- Kosher salt, to taste
- 12 oz (3 large) carrots, peeled and roughly chopped
- 3 tbsp DaVinci olive oil
- 2 tbsp lemon juice
- 1 tbsp harissa
For the Hearts of Palm Salad:
- Reese Hearts of Palm, sliced into bite-sized pieces
- 1 tsp coriander, toasted
- 1 tsp fennel seeds, toasted
- 1 tsp whole black peppercorns, toasted
- ¼ tsp caraway seeds, toasted
- ¼ tsp cumin seeds, toasted
- ½ cup freshly squeezed orange juice
- 1 tbsp blue agave
- 1 tbsp 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
This vegan toast is beautifully balanced with a smoky carrot puree topped with fresh, flavorful ingredients for a wholesome snack or meal.
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.