This is like avocado toast made a thousand times better. I’ve kept things not too spicy, focusing on depth of flavor instead. Note that if you are using store-bought harissa, remember to adjust the quantity to taste as heat does vary with brand.
YIELD: 8 toasts, ¼ cup (28 g) gomashio, 1½ cups (350 g) spread
FOR THE GOMASHIO
¼ cup (28 g) raw sesame seeds (any color or a mix)
1 tsp (6 g) Maldon sea salt or other flaky salt (to taste)
FOR THE HARISSA SPREAD
1½ tsp (8 ml) roasted walnut oil or other oil
⅓ cup (50 g) minced shallot
1 large clove garlic, peeled and minced
1½ cups (360 g) fire-roasted crushed tomatoes
2 generous tbsp (50 g) Harissa Paste or store-bought
1 tbsp (16 g) tahini paste
1 tbsp (15 ml) Pomegranate Molasses
Coarse kosher salt
FOR THE TOAST
Tahini paste, as needed
8 small to medium slices of sourdough, lightly toasted
2 ripe but firm, small to medium avocados, halved, pitted, peeled and sliced
Pomegranate Molasses , for serving
Aleppo pepper flakes or Urfa pepper flakes (optional)
To make the gomashio, lightly toast the sesame seeds on low heat in a skillet, stirring to prevent burning. Once the seeds pop and are fragrant, let cool slightly, then transfer to a mortar and pestle with the salt. Coarsely grind to extract flavor, being careful not to turn it into a paste. Set aside.
To make the spread, heat the oil in a small saucepan on medium heat. Add the shallot and garlic and sauté until translucent, about 4 minutes. Be sure to stir frequently. Add the tomatoes, harissa, tahini and Pomegranate Molasses, stirring to combine, and lower the heat to a simmer. Simmer until thickened to a caramelized, paste-like consistency, about 45 minutes. As the spread cooks down, use a rubber spatula to stir almost constantly to prevent burning and spitting. Season to taste. Set aside to cool to room temperature before use, or refrigerate in an airtight container once cooled.
To assemble the toasts, spread a thin layer of tahini on still-warm toasts. Top with 1 tablespoon (15 g) of spread. Top with slices of the equivalent of a quarter avocado. Drizzle with a little molasses, and sprinkle gomashio and Aleppo pepper flakes (if using) on top. Serve immediately. Store leftovers in airtight containers in the refrigerator (spread) or at room temperature (gomashio) for up to 1 week. The remaining spread is used in Moroccan-Flavored Stuffed Squash .