Roasted Carrot Harissa and Crème Fraîche Crostini - Food52

Photo by Food52

Using Alexandra’s Rose Harissa Paste

2 1/2 cups carrots, peeled and sliced to 1cm thick - around 5 medium carrots

1/2 tsp ground cumin

Sea salt Olive oil

3 Tbsp Alexandra's Rose Harissa Paste

1 garlic clove, chopped

1 Tbsp lemon juice, plus more to taste if necessary

1 baguette, sliced 1cm thick

2 Tbsp olive oil for brushing baguettes

1 handful parsley or coriander for garnish

1 tsp crème fraîche per crostini (optional)

Preheat oven to 200ºC
Place carrot slices on a large baking try and season with cumin and sea salt. Drizzle 2 Tbsp olive oil over carrots and toss to coat evenly
Roast for 15 minutes, turning halfway through. Once cooked, remove and set aside
Add spiced carrots, Rose Harissa Paste and garlic to a food processor and process for 20 seconds before scraping down the sides and pulsing again.
Add lemon juice and process until you have a thick paste (thick enough to stand on its own without making the baguette soggy)
Refrigerate for at least one hour and up to 24 hours before using
When ready to serve, remove carrot harissa mix and crème fraîche from the fridge and let it come to room temperature
Preheat the oven to 200ºC and brush baguette slices with olive oil before toasting bread until golden - about 5-7 minutes. Remove from pan and allow to cool slightly
Spread desired amount of roasted carrot harissa mix on each baguette, top with crème fraîche and herbs.