Harissa Cream Cheese Toast

Harissa Pepper cream cheese spread on toast with chickpeas, salsa verde, shaved radish, and red jalapeño. 

Featured Spread

Featured spread


  • 3 oz Modern Kitchen Harissa Pepper cream cheese spread
  • ¾ cup chickpeas, cooked from dry or 8 oz from a can (drained)
  • Salsa verde
  • 1 radish rinsed, stem and root removed, and sliced thinly
  • 1 red or green jalapeño, rinsed, stem removed, and sliced in 1/8-inch rounds
  • 2 slices levain (country bread) or bread of choice

For the Salsa Verde

  • 1 cup packed flat leaf parsley washed, dried, and chopped (or mix of parsley and cilantro)
  • 8 tablespoons olive oil 
  • 1 clove garlic peeled and chopped 
  • Pinch of red pepper flakes
  • 2 teaspoons red wine vinegar 
  • Sea salt and pepper to taste 
  • 1 tablespoon minced shallot (optional)
  • Combine in the bowl of a food processer and pulse until finely chopped


  1. Toast the bread.
  2. Toss the chickpeas with 3 tablespoons of the salsa verde. 
  3. Spread about 3 tablespoons of the Harissa Pepper cream cheese spread on the toast and top with chickpeas, radish, and sliced jalapeño.

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