by gingerroot
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A&M's Testing Notes:
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Expand3 dried Anaheim or California chilies, stemmed, seeded Ask a question about this ingredient
3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded Ask a question about this ingredient
2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias (I used 5 medium carrots) Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
a few pinches of sea salt Ask a question about this ingredient
3 tablespoons extra virgin olive oil, divided, plus more if necessary Ask a question about this ingredient
1/2 teaspoon coriander seeds Ask a question about this ingredient
1/4 teaspoon black caraway seeds Ask a question about this ingredient
1 medium garlic clove, rough chopped (about 1 teaspoons) Ask a question about this ingredient
1 tablespoon lemon juice, plus more to taste if necessary Ask a question about this ingredient
1 Baguette, sliced ¼ inch thick on the bias Ask a question about this ingredient
Garlic clove, cut in half (plus more if necessary) Ask a question about this ingredient
Olive oil, for brushing on baguette slices Ask a question about this ingredient
Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish Ask a question about this ingredient
Crème Fraiche (between 1/2 -1 teaspoon per crostini) Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepUse kitchen shears to cut dried chilies into ½ inch wide pieces. Place chile pieces in a bowl and cover with boiling water. Let chiles stand for 30 minutes.
Ask a question about this stepMeanwhile, place carrot slices on a large rimmed baking sheet. Season with cumin, a pinch or two of sea salt and drizzle 2 tablespoons of olive oil over carrots. Toss to coat evenly. Set your timer for 15 minutes and put carrots in oven to roast, shaking pan once halfway through. When there are four minutes of cooking time left, add coriander seeds and black caraway to carrot mixture, using a wooden spoon to combine. When your timer goes off, remove pan from oven and set aside to cool.
Ask a question about this stepDrain water from chilies and place in the bowl of a food processor. Add spiced roasted carrots, making sure to scrape all of the oil from the pan in as well. Add chopped garlic clove and process for 20 seconds before scraping down mixture with a spatula and pulsing again. At this point, scrape, add lemon juice and 1 tablespoon of olive oil and process until you have a thick paste (You want this to be thick so that it will stand its own on the crostini without making it soggy). Taste for salt and acid, adding more to taste if necessary. Transfer harissa to a container with an airtight lid, cover top surface with a drizzle of olive oil and let mixture sit at least one hour and up to 24 (in refrigerator) before using.
Ask a question about this stepWhen ready to make and serve crostini, remove harissa and crème fraiche from refrigerator to come to room temperature. Preheat oven to 400 degrees. Arrange baguette pieces on a large rimmed baking sheet. Rub raw garlic halves on tops of baguette slices. Using a pastry brush, paint each piece of bread with olive oil. Toast bread until golden, about 5-7 minutes, depending on your oven. Remove pan from oven and allow crostini to cool slightly.
Ask a question about this stepSpread desired amount of roasted carrot harissa on each crostini, top with a touch of crème fraiche (about ½-1 teaspoon per slice) and carrot leaves. Serve and enjoy!
Ask a question about this stepThanks, gingerroot - I was looking for a vegan-friendly hors d'oeuvres that got beyond variations-on-a-theme-of-hummus of a holiday cocktail party, and this totally fit the bill. One comment to others, tho -- in my party prep haste, I didn't check to see that the carrots were thoroughly soft. Mine weren't, and the puree was never completely smooth. The flavors were lovely tho! Nice!
You are welcome, ksherk! I'm so glad you enjoyed them. The last time made these I had the opposite problem - distracted with everything else I was making, I left the carrots in the oven for a moment too long. Thankfully the harissa turned out fine.
Hi! Even been meaning to let you know forever, but I've been so crazy busy I've barely had a chance to glance at the site each day (distressing, I know), but these turned out absolutely delicious! I love all of the warm and tangy flavors. I'll be eating this all winter!
Ditto! The heat of the chiles, the warm spices, and the sweetness of the carrots - so much flavor! And I loved the creamy creme fraiche to balance the heat and add creaminess. These were a BIG hit - will definitely make again.
Em & Linda: Aw, you've both made my day! So happy you both made these and enjoyed. Sharing and enjoying food with friends and family (whether by making yourself or through a recipe) is the best part about all of this. Cheers, Ladies - Here's to another great year of food!
These are going on the list for tomorrow night's NYE celebration for my vegetarian guests.
Oh, wow, Linda, I'm flattered you'd include these. Hope your guests enjoy - let me know how it goes. Happy New Year!
This looks amazing! Congrats on being a finalist :) can't wait to make this.
Thanks, Ms. T! I'd love to hear your thoughts if you try it. Happy Holidays!
This just earned a spot at Christmas and New Year’s Eve. Well done. Love it.
Thank you! I'm thrilled that you'd even consider it for your holiday festivities. Happy Holidays!
Yay, gingerroot -- so happy to see this recipe as a finalist!! This is going on our holiday menu for sure. I love the idea of roasted carrot harissa. And I too am a big fan of The English Patient. What a creative recipe -- congratulations!
Thank you for your kind words, cookinginvictoria! I'm tickled to think you'd include this as a part of your holiday menu. If you do, I'd love to hear your thoughts about it. Happy Holidays!!
Great idea, especially the crème fraiche to balance the spicy harissa! The crostini idea is an elegant way to present them.
Yes! Crème fraiche adds a bit of a sour/tangy note that contrasts with the sweetness of the carrot and heat from the chilies. Thank you, Shalini, I hope you try them.
Thank you so much, everyone! I am thrilled and humbled. This is the best early Christmas present ever.
Same to you, lapadia!!
Congratulations, gingerroot! Your dish looks elegant and delicious!
Thank you, Sonali!
Thank you so much, tota. I would love to hear your thoughts if you try it.
Thank you, Panfusine!
This looks like a perfect appetizer! Many congrats to you. I'm making this one for sure!
Thanks, ChezSuzanne! I'd love to hear your thoughts if you give them a try.
Wooowooo! Way to go gingerroot!!!! These look awesome! I want to go to your Christmas parties! :)
Yip! Thanks, fiveandspice! The feeling is mutual - I want to be a guest at one of yours.
Congrats gingerroot...The English Patient is one of my favorite fils as well! As soon as the holidays are over, I am going to queue up that movie and enjoy a plateful of these lovely bites!
Thank you, Lori! I hope you enjoy them.
@ Midge: For whatever reason, I can't read the headnote about the English patient. All I can add is unlike Elaine Benes, I'd sit through that movie all over again!
love the seinfield reference
LOL!
Yay gingerroot! This sounds amazing! (The English Patient is one my faves too).
Thank you, Midge!
Yay!!!! So happy to see this recipe after being away from the site for a while. Looks Delish and can't wait to make it! Congrats!!!
Thanks, mrslarkin!! It has been a great day.
How exciting, congratulations on being a finalist, I had a feeling about these. Sounds absolutely delicious!
Thanks, sdebrango! I am over the moon. : )
Thank you, A! I love the contrast of sweet and heat.
Hooray gingerroot! Many congrats on being a finalist! These look absolutely delicious!
Thank you for your kind words, EmilyC!
Congratulations! Sounds delicious, and is gorgeous to look at as well.
Thanks, hardlikearmour! This was a lovely surprise to kick off the holiday season.
gingerroot, congratulations on being a finalist! These sound so yummy.
Thank you, creamtea!
I love using the carrot leaves as garnish! I usually send the carrot tops out to the barn for the horse.
Thanks, Lori! You could also use another green, like parsley or cilantro...it looks pretty and adds a nice bright flavor.
Yum, gingerroot! I don't know how I missed this, but glad I found it :)
Thank you, lapadia!!
What an interesting take on harissa. I can't wait to try this.
Thanks, Fairmount_market! The sweet roasted carrots are a nice contrast to the heat of the chilies. I hope you enjoy these if you try them.
Thank you so much, sdebrango!
This sounds amazing and the photo is gorgeous! I love the creme fraiche to balance the heat of the harissa.
Thank you so much! Funny, I was just admiring your gorgeous risotto when I got your comment...I'd love to know what you think of this if you try it.
This looks and sounds amazing!
Thanks so much hardlikearmour! The crème fraiche provides a nice tang to contrast the natural sweetness of the carrot and the heat of the chiles.
Impressive!
Thanks, testkitchenette! The roasted carrots make a fine pair to the subtle heat and spice of harissa.
Nozlee is the Assistant Editor of Food52.
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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
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First, you cut the carrots into 1/2-inch slices, on the bias.
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The carrot slices get showered with cumin...
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...and then rubbed gently with sea salt and olive oil.
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The carrots emerge after a 15-minute roast. Try one -- they're good.
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We used scissors to cut our dried chiles into 1/2-inch strips.
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Sorry, seeds, you can't join the party.
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Hydrate your chiles with just-boiling water.
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Just some hydrated chile strips, looking moody.
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The roasted carrots join the hydrated chiles in the food processor, ready to meet their fate.
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In goes the roughly-chopped garlic.
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After a quick pulse, you add the lemon juice for acid...
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...and the olive oil for body.
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Now isn't that gorgeous?
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In typical Italian fashion, rub the raw garlic halves onto the slices of baguette.
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Next, paint the slices with olive oil and send them into the oven.
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Garnish the crostini with a dollop of creme fraiche and itty-bitty carrot leaves.
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Don't let them just sit there, looking pretty. Dig in!
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Wow, how innovative. I love the colour! This looks amazing and impressive to guests