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Roasted Carrot Harissa and Crème Fraiche Crostini

By • December 15, 2011 • 0 Comments

Roasted Carrot Harissa and Crème Fraiche Crostini by gingerroot

Warm, savory spices like cumin and coriander always bring out the best in sweet, roasted roots and gingerroot's earthy carrot harissa is no exception. Nearly everything in this dish can be tweaked to your taste: lemon juice, garlic, salt, and perhaps most importantly the heat from the dried chiles. We love the whisper of garlic swiped over the toasts, and the smart suggestion to use the carrot greens as a garnish. - A&M

Roasted Carrot Harissa and Crème Fraiche Crostini

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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...

Roasted Carrot Harissa and Crème Fraiche Crostini

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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.

Roasted Carrot Harissa and Crème Fraiche Crostini

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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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