Roasted Carrot Harissa and Crème Fraiche Crostini

The ingredients: Anaheim chiles, chiles de arbol, carrots, ground cumin, coriander seeds, black caraway seeds, garlic, lemon juice, carrot leaves, sea salt, sliced baguette, and creme fraiche

First, you cut the carrots into 1/2-inch slices, on the bias.

The carrot slices get showered with cumin...

...and then rubbed gently with sea salt and olive oil.

The carrots emerge after a 15-minute roast. Try one -- they're good.

We used scissors to cut our dried chiles into 1/2-inch strips.

Sorry, seeds, you can't join the party.

Hydrate your chiles with just-boiling water.

Just some hydrated chile strips, looking moody.

The roasted carrots join the hydrated chiles in the food processor, ready to meet their fate.

In goes the roughly-chopped garlic.

After a quick pulse, you add the lemon juice for acid...

...and the olive oil for body.

Now isn't that gorgeous?

In typical Italian fashion, rub the raw garlic halves onto the slices of baguette.

Next, paint the slices with olive oil and send them into the oven.

Garnish the crostini with a dollop of creme fraiche and itty-bitty carrot leaves.

Don't let them just sit there, looking pretty. Dig in!