Daphne Oz's Avocado Toast with Harissa
A Satisfying Snack
Harissa is a delicious chile paste traditionally used to spice up Moroccan dishes. It adds exotic flair and a mild-to-killer heat (depending on the chiles you get!) that pair beautifully with creamy avocado in this sweet-and-savory easy breakfast toast.
Toast the bread. Spread it with the harissa, if desired, and mash the avocado on top. Drizzle with the oil and honey and top with a pinch of sea salt and chile flakes.
For the harissa paste:
Soak the dried chiles in hot water for 45 minutes. Drain and remove the stems and seeds; squeeze out the extra water. Use a food processor or blender (or mortar and pestle if you're feeling brawny) to combine the peppers, garlic, coriander, cumin, and salt. Add in the oil and blend to a smooth paste.
Store in an airtight container and top with a thin layer of olive oil to form a hermetic seal. The harissa will keep in the refrigerator for up to 1 month.
Credit: William Morrow an imprint of HarperCollins Publishers