Roasted carrot harissa and crème fraîche crostini

Roast Armenian cuisine
roasted carrot harissa and crème fraîche crostini

Roasting

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.

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harissa roasted carrot crostini carrot and

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