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moroccan carrot, goat cheese sandwiches with green

photo by: Richard Gerhard Jung
review
Private Recipe by
Annacia *
Moose Jaw, SK

Moroccan Carrot, Goat Cheese Sandwiches With Green Olive Tapenad This is delicious and surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy." Start ahead of time as the marinating time is a minimum of 4 hours. I have purchased a pretty good olive tapenade at the Super Store which saves some time. Any leftover carrot mix also makes a yummy salad.

yield serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For moroccan carrot, goat cheese sandwiches with green

  • CARROTS
  • 2 Tbsp
    sugar
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    sweet paprika
  • 1 tsp
    ground cumin
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    cayenne
  • 1 tsp
    salt
  • 1/4 c
    olive oil
  • 1 1/2 lb
    medium carrots (about 8)
  • TAPENADE
  • 1 1/4 c
    green olives (such as cerignola or picholine, pitted, 6 to 7 oz)
  • 3 Tbsp
    drained bottled capers, rinsed
  • 1/4 c
    chopped fresh flat-leaf parsley
  • 1
    flat anchovy fillet, chopped
  • 1 tsp
    finely grated fresh lemon zest
  • 1 1/2 Tbsp
    fresh lemon juice
  • 1/2 tsp
    freshly ground black pepper
  • 1/4 c
    olive oil
  • SANDWICHES
  • 12 slice
    good-quality bread
  • 6 oz
    soft mild goat cheese, at room temperature (3/4 cup)

How To Make moroccan carrot, goat cheese sandwiches with green

  • 1
    PREPARE CARROTS:
  • 2
    Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
  • 3
    Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer.
  • 4
    Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing.
  • 5
    Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
  • 6
    MAKE TAPENADE AND SANDWICH"S
  • 7
    Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula.
  • 8
    Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
  • 9
    Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots in the center.
  • 10
    NOTES: ·Carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.
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