Roasted Carrot Harissa and Crème Fraiche Crostini
Don't let them just sit there, looking pretty. Dig in!
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.
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A&M say: 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
gingerroot says: This was inspired by the recent post “How Food52 Does Oscars;” I have loved film, going to the movies, being swept away by a beautiful story, a gritty drama, or a suspenseful thriller for almost as long as I have loved food. The natural sweetness of roasted carrots contrasts the spice and heat of this versatile condiment. Topped with a touch of tangy crème fraiche and served on a crunchy garlic and olive oil kissed crostini, this is my nod to harissa, and to the Best Picture of 1997, The English Patient (one of my favorites). The roasted carrot harissa would also be delicious with grilled meats, or eggs. Note: Since the heat of individual chiles vary, for a milder carrot harissa, use only one Chile de Arbol, or omit entirely.
Makes about 1 cup of harissa for many crostini
- 3 dried Anaheim or California chilies, stemmed, seeded
- 3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded
- 2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias (I used 5 medium carrots)
- 1/2 teaspoon ground cumin
- a few pinches of sea salt
- 3 tablespoons extra virgin olive oil, divided, plus more if necessary
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black caraway seeds
- 1 medium garlic clove, rough chopped (about 1 teaspoons)
- 1 tablespoon lemon juice, plus more to taste if necessary
- 1 Baguette, sliced ¼ inch thick on the bias
- Garlic clove, cut in half (plus more if necessary)
- Olive oil, for brushing on baguette slices
- Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish
- Crème Fraiche (between 1/2 -1 teaspoon per crostini)
- Preheat oven to 400 degrees.
- Use 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.
- Meanwhile, 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.
- Drain 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.
- When 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.
- Spread 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!
- Your Best One-Bite Party Snack Contest Finalist!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Carrot Recipe







26 days ago Madgie
Brought this to a New Year'sEve party and it wash a HUGE hit! Everyone loved it. thanks for an interesting and different treat!
26 days ago gingerroot
You are so welcome, Madgie! Thanks for letting me know!
8 months ago PistachioDoughnut
Hi, gingerroot- I had made these recently for my party of mozzarella making...everyone loved these so much..one of them even said she did not like carrots but she loved these. Thanks for the recipe.
7 months ago gingerroot
Hi PistachioDoughnut, Thanks so much for letting me know. I'm thrilled everyone enjoyed these...even more so with someone who did not like carrots. Sorry for the belated response, I just found your comment now.
9 months ago themeaningoffood
Wow, how innovative. I love the colour! This looks amazing and impressive to guests
8 months ago gingerroot
Thank you! I'm sorry my reply is so belated, I have not been getting my notification emails and just discovered it now. I hope you enjoy this if you try it!
about 1 year ago ksherk
Thanks, 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!
about 1 year ago gingerroot
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.
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
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!
about 1 year ago Burnt Offerings
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.
about 1 year ago gingerroot
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!
about 1 year ago Burnt Offerings
These are going on the list for tomorrow night's NYE celebration for my vegetarian guests.
about 1 year ago gingerroot
Oh, wow, Linda, I'm flattered you'd include these. Hope your guests enjoy - let me know how it goes. Happy New Year!
about 1 year ago Ms. T
This looks amazing! Congrats on being a finalist :) can't wait to make this.
about 1 year ago gingerroot
Thanks, Ms. T! I'd love to hear your thoughts if you try it. Happy Holidays!
about 1 year ago liamoran
This just earned a spot at Christmas and New Year’s Eve. Well done. Love it.
about 1 year ago gingerroot
Thank you! I'm thrilled that you'd even consider it for your holiday festivities. Happy Holidays!
about 1 year ago cookinginvictoria
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!
about 1 year ago gingerroot
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!!
about 1 year ago Shalini
Great idea, especially the crème fraiche to balance the spicy harissa! The crostini idea is an elegant way to present them.
about 1 year ago gingerroot
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.
about 1 year ago gingerroot
Thank you so much, everyone! I am thrilled and humbled. This is the best early Christmas present ever.
about 1 year ago lapadia
Happy Holidays, GR!
about 1 year ago gingerroot
Same to you, lapadia!!
about 1 year ago Sonali aka the Foodie Physician
Congratulations, gingerroot! Your dish looks elegant and delicious!
about 1 year ago gingerroot
Thank you, Sonali!
about 1 year ago tota
this sounds phenomenal...can't wait to try it
about 1 year ago gingerroot
Thank you so much, tota. I would love to hear your thoughts if you try it.
about 1 year ago Panfusine
Congratulations gingerroot..These look awesome!
about 1 year ago gingerroot
Thank you, Panfusine!
about 1 year ago TheWimpyVegetarian
This looks like a perfect appetizer! Many congrats to you. I'm making this one for sure!
about 1 year ago gingerroot
Thanks, ChezSuzanne! I'd love to hear your thoughts if you give them a try.
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Wooowooo! Way to go gingerroot!!!! These look awesome! I want to go to your Christmas parties! :)
about 1 year ago gingerroot
Yip! Thanks, fiveandspice! The feeling is mutual - I want to be a guest at one of yours.
about 1 year ago lorigoldsby
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!
about 1 year ago gingerroot
Thank you, Lori! I hope you enjoy them.
about 1 year ago TiggyBee
@ 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!
about 1 year ago lorigoldsby
love the seinfield reference
about 1 year ago Midge
ha! me too.
about 1 year ago gingerroot
LOL!
about 1 year ago Midge
Yay gingerroot! This sounds amazing! (The English Patient is one my faves too).
about 1 year ago gingerroot
Thank you, Midge!
about 1 year ago TiggyBee
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!!!