Harissa on Garlic Toast

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If you’re looking for a delicious twist on the classic garlic toast, look no further. Harissa is a hot chili pepper paste traditionally made with serrano peppers. We’ve brought the heat by using chipotle chili peppers in adobo. Enjoy!
Cook Time: 10 minutes
Prep Time: 15 minutes
Yield: 8 servings

Ingredients

  • 740 ml / 2 cups whole roasted red peppers in water or oil, drained and patted dry
  • 2 chipotle chili peppers in adobo
  • 28 g / 2 tbsp melted Crystal margarine
  • 1 garlic clove, grated
  • 15 ml / 1 tbsp lemon juice, fresh or bottled
  • salt, to taste

For garlic toast:

  • 1 baguette, sliced in 1 cm pieces
  • 110 g / 1/2 cup Crystal margarine
  • 1 garlic clove, grated
  • salt and pepper, to taste

    Directions

    1. Put red peppers, chilis, melted Crystal margarine, lemon juice, salt, and garlic into a high powered blender. Blend on high and reserve in a serving container.

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    2. Preheat the oven to broil, 500ºF (260ºC) and set the rack to the top of the oven.
    3. Combine Crystal margarine with garlic, salt, and pepper. Spread onto the toasts and lay them on a baking sheet lined with parchment lined.

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    4. Keep an eye on them for the entire time they bake (they can burn quickly), about 5-8 minutes, until browned and fragrant.

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Chef Notes

  • The harissa will keep refrigerated for up to two weeks.
  • Harissa also jazzes up plain pasta or rice.

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