Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Photo by Richard Gerhard Jung

Ingredients

  • 1 ¼ cups green olives such as Cerignola or picholine
  • ¼ teaspoon cayenne
  • ½ teaspoon black pepper
  • 1 ½ tablespoons fresh lemon juice
  • 3 tablespoons bottled capers
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • + 13 more ingredients
    • 1 teaspoon fresh lemon zest
    • 2 teaspoons sweet paprika
    • 1 ½ pounds medium carrots
    • 1 flat anchovy fillet
    • ½ teaspoon cinnamon
    • ¼ cup olive oil
    • 1 teaspoon salt
    • ¼ cup olive oil
    • 2 tablespoons sugar
    • 12 slices good-quality pumpernickel sandwich bread
    • 1 adjustable-blade slicer
    • 6 ounces soft mild goat cheese
    • ¼ cup fresh flat-leaf parsley

Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-t...

View full recipe at Epicurious

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