Recipe courtesy of Gourmet Magazine

Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

Make ahead tip: Carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.
  • Level: Easy
  • Total: 4 hr 25 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

Carrots:

2 tablespoons sugar

1 tablespoon fresh lemon juice

2 teaspoons sweet paprika

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 teaspoon salt

1/4 cup olive oil

1 1/2 pounds medium carrots (about 8)

Tapenade:

1 1/4 cups green olives (6 to 7 ounces) such as Cerignola or picholine, pitted

3 tablespoons drained bottled capers, rinsed

1/4 cup chopped fresh flat-leaf parsley

1 flat anchovy fillet, chopped

1 teaspoon finely grated fresh lemon zest

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1/4 cup olive oil

12 slices good-quality pumpernickel sandwich bread

6 ouncse soft mild goat cheese (3/4 cup) at room temperature

Special equipment: an adjustable-blade slicer

Directions

  1. To make the carrots: Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
  2. 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-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
  3. To make the tapenade and assemble sandwiches: Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down the sides of the bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
  4. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

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