Carrot and Gaviota Strawberry "Romesco"
June 18, 2026
In this Recipe
Ingredients
SPREAD
Carrots 8 medium
Strawberries (Gaviota) 1 pint
Garlic 6 cloves
Shallots 4 medium
Smoked Paprika 2 tbsp
Wildflower Honey 2 tbsp
Harissa 1 tbsp
Pumpkin Seeds (untoasted) 1 cup
Sherry Vinegar 2 tbsp
Maldon Salt To Taste
Extra Virgin Olive Oil (EVOO) As Needed
Garlic (for rubbing toast) 1 clove
HERB MIX
Parsley (picked leaves) ½ bunch
Basil (picked leaves) ½ bunch
Mint (picked leaves) ½ bunch
Sherry Vinegar 1 tsp
Maldon Salt To Taste
Extra Virgin Olive Oil (EVOO) 1 tsp
FOR SERVING
Cantabrian Anchovies 1 tin
Oat Bakery Charcoal Loaf 1 boule
Steps
- Preheat your oven to 500*F. In a half size sheet tray, place the carrots and shallots in a row allowing enough room between each vegetable. Drizzle with olive oil and a sprinkling of salt. Roast for approximately 18 minutes. The key here is to develop enough color on the skins. You should see a little char on the carrots and shallots and they should both be easily piercable with a paring knife. Allow these vegetables to cool to room temperature. Cut into large dice for processing.
- In a food processor, place the remaining ingredients plus the roasted veg. Pulse the mixture until it resembles a smooth paste. At this point taste for seasoning. The spread might need a little added sherry vinegar, olive oil or coarse salt. Place the mixture in a small bowl and allow to cool completely in the refrigerator until ready to serve.
- In a large saute pan over high heat, toast generous slices of sourdough without oil until lightly charred on both sides. Remove from the pan and place on a cutting board.
- TO ASSEMBLE
- In a small bowl prepare the herb salad. Dress the mixture of all three herbs with sherry vinegar and olive oil, adding a touch of Maldon salt for seasoning.
- While the toast is still hot, rub one side of each piece with a garlic clove until aromatic. Place around two tablespoons of carrot. "Romesco" on the garlic rubbed side of the toast.
- Place four anchovies in a row on top of the condiment. Finish the toasts with a sprinkling of the herb mixture and one last drizzle of olive oil.
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