Carrot-Harissa Toast

Carrot-Harissa Toast

Preparation Time: 20 min
Cooking Time: 10 min
Serves 4

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


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.