Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade Recipes

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MOROCCAN CARROTS



Moroccan Carrots image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 large carrots, peeled
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of ground cayenne
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, grated or very finely minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Harissa

Steps:

  • 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
  • 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
  • 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

MOROCCAN CARROT, GOAT CHEESE SANDWICHES WITH GREEN OLIVE TAPENAD



Moroccan Carrot, Goat Cheese Sandwiches With Green Olive Tapenad image

This is 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.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 6 sandwiches

Number Of Ingredients 19

2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lbs medium carrots (8)
1 1/4 cups green olives (such as Cerignola or picholine, pitted, 6 to 7 oz)
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 bread
6 ounces soft mild goat cheese, at room temperature (3/4 cup)

Steps:

  • Prepare carrots:.
  • 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-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.
  • Make 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 side of 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).
  • Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
  • Cooks' notes: ·Carrots can marinate up to 2 days.
  • · Tapenade can be made 1 week ahead and chilled, covered.

Nutrition Facts : Calories 508.4, Fat 33, SaturatedFat 9.4, Cholesterol 23, Sodium 1458.3, Carbohydrate 43.9, Fiber 6.1, Sugar 12.9, Protein 11.9

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