From Daphne's book, 'Relish,' harissa is a hot chili sauce made from hot peppers and spices. The heat of the

Avocado Toast with Harissa Paste

  • <div>1 slice Honey Whole-Wheat Bread (or your favorite Whole-Grain Bread)<br />1/2 tablespoon Harissa Paste<br />1/2 ripe Avocado<br />1 teaspoon Olive Oil<br />1 teaspoon Honey<br />Sea Salt<br />dried Chile Flak
step-by-step directions
step-by-step directions
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  • <li><strong>For the Avocado Toast:</strong>&nbsp;Toast the bread. Spread it with the harissa, if desired, and mash the avocado on top.&nbsp;Drizzle with the oil and honey. Top with a pinch of sea salt and chile flakes.</li>
  • <li><strong>For the Harissa Paste:&nbsp;</strong>Soak dried chiles in hot water for 45 minutes. &nbsp;Drain and remove the stems and seeds; squeeze out the extra water. &nbsp;</li>
  • <li>Use a food processor or blender (or mortar and pestle) to combine the peppers, garlic, coriander, cumin, and salt. &nbsp;Add in oil to blend into a smooth paste.</li>
  • <li>Store in air tight container and top with a thin layer of olive oil to form a hermetic seal. &nbsp;The harissa will keep in the refrigerator for up to 1 month.<br /><br /><span style="text-decoration: underline;"><strong>Helpful Tips:<br /></strong></span>1. Harissa is a North African spicy paste that is typically used in Moroccan dishes for smokiness and spice. You can find it in the speciality food section of your grocery store.<br />2. If you're using a milder chili, then you can leave the seeds and stems in the paste for added smoky flavor.<br />3. You can freeze the avocado mixture or store in a glass jar with a drizzle of olive oil for freshness. The olive oil creates a hermetic seal, keeping the mixture airtight.&nbsp;<br />4. For an easy mashing process, slice the avocado while still in the skin and then scoop out.</li>
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Avocado Toast with Harissa Paste

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