The Chew: Daphne Oz’s Avocado Toast With Harissa Paste Recipe

The Chew: Daphne Oz’s Avocado Toast With Harissa Paste

On May 17 2013, Daphne Oz showed us her avocado toast with harissa paste recipe for a quick healthy snack to take with you on the go.

Daphne Oz: Avocado Toast With Harissa Paste Recipe

The Chew: Daphne Oz's Avocado Toast With Harissa Paste Recipe

Daphne Oz brought avocado dip to the breakfast table with her avocado toast with harissa paste recipe.

  • 1 slice Honey Whole-Wheat Bread (or your favorite Whole-Grain Bread)
  • 1/2 tablespoon Harissa Paste
  • 1/2 ripe Avocado
  • 1 teaspoon Olive Oil
  • 1 teaspoon Honey
  • Sea Salt
  • Dried Chile Flakes

For the Harissa Paste

  • 9 dried Red Chile Peppers (seeded and stemmed; ancho for a mild heat; chile de arbol for fire breathers)
  • 3 cloves Garlic (peeled)
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • 1 teaspoon Iodized Salt
  • 1/4 cup Olive Oil (plus extra for storing)

The Chew: Avocado Toast With Harissa Paste Directions

  1. Toast the bread. Spread it with the harissa, if desired, and mash the avocado on top. 
  2. For an easy mashing process, slice the avocado while still in the skin and then scoop out
  3. Drizzle with the oil and honey.
  4. Top with a pinch of sea salt and chile flakes.

For the Harissa Paste

  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 specialty food section of your grocery store.
  2. Soak dried chiles in hot water for 45 minutes.  
  3. Drain and remove the stems and seeds; squeeze out the extra water.
  4. If you’re using a milder chili, then you can leave the seeds and stems in the paste for added smoky flavor.
  5. Use a food processor or blender (or mortar and pestle) to combine the peppers, garlic, coriander, cumin and salt.
  6. Add in oil to blend into a smooth paste.
  7. 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.
  8. Store in air tight container and top with a thin layer of olive oil to form a hermetic seal.
  9. The harissa will keep in the refrigerator for up to 1 month.
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About the author

Daniel Hill, here. After graduating from Duquesne University in 2012 with a journalism degree, I stumbled around in the dark for a bit before finding a home at Recapo in Cincinnati. I enjoy going to the gym, writing (duh), reading, music, and a LOT of video games. Get at me, fellow nerds.

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