This is a whole new take on a timeless appetizer. The sweet carrot and zucchini beautifully balance the smoky cumin and spicy harissa, while the creamy mozzarella puts this finger food over the top!
| 1 | lb | carrots (peeled and cut into 2-inch lengths) |
| 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | tbsp | white wine vinegar |
| 1 | tsp | harissa |
| 1 | tsp | cumin |
| 3⁄4 | tsp | salt |
| 1⁄4 | ground ginger | |
| 1 | tbsp | olive oil |
| 2 | small zucchini grated (about 6 ounces each) | |
| 1⁄4 | tsp | black pepper |
| 1 | loaf | Italian bread (about 11 ounces, cut diagonally into 1-inch slices (about 18 slices)) |
| 1 1⁄4 | c | shredded part-skim mozzarella |
Place carrots in a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20 minutes or until carrots are tender. Drain carrots and return to the saucepan over medium heat for 30 seconds to dry them thoroughly. Remove from heat and mash carrots with a potato masher.
Stir in yogurt, vinegar, harissa, 1/2 teaspoon of the cumin, 1/4 teaspoon of the salt and the ground ginger; set aside.
Heat olive oil in a medium-size skillet over medium-high heat. Add zucchini, remaining 1/2 teaspoon each of the cumin and salt and the pepper to skillet and cook for 3-4 minutes, stirring often, or until most of the moisture has evaporated and zucchini is warmed through; set aside.
Meanwhile, heat gas grill or grill pan to medium-high heat. Grill bread about 2-3 minutes per side or until lightly toasted. Remove from grill and spread each slice with about 1 scant tablespoon of carrot mixture, sprinkle with 1 tablespoon mozzarella, then top with 1 tablespoon zucchini.
Reduce grill heat to low. Return bread slices to grill, close cover or cover grill pan with a large pot lid and heat for 6 to 7 minutes or until cheese has melted; serve immediately.