Moroccan Carrot and Goat Cheese Sandwich with Green Olive Tapenade

I don't know about you, but I tend to hold on to my food magazines. This comes as a result of two things: 1. I am part pack-rat and 2. I sometimes don't have time to read them as they arrive so I save them for later. Well, I've been catching up, I found this recipe in the (I'm almost embarrassed to tell you how old) August 2002 issue of Gourmet. Which proves my case in holding on to the plethora of food magazines I own- you never know when I might find something I like in there. I think it would make a great tea sandwich, the tapenade I can eat with a spoon and the carrots are really so yummy, mostly because of the unexpected flavors.I changed the recipe a bit, (I can't help myself) but, it's definitely a keeper.

The carrots are delicious, the secret is to allow them to marinate at least 4 hours, although overnight is best. As with all recipes high quality ingredients will produce better results; use the best quality olives you can find, I like green Cerignolas. I have never found them already pitted, but it is well worth the effort of slicing them off the pit for this recipe, (or any other for that matter- they are delicious). If you don't have a mandolin, thinly slice the carrots by hand or use the slicer attachment to the food processor. When making the tapenade pulse in the food processor just until chunky, it should not be a paste. I have recently found a Goat Feta I love, the recipe called for soft goat cheese, but since I have the feta I used that instead- basically same flavor with a different texture. Both the carrots and the tapenade can be made ahead and kept in the refrigerator, the carrots will keep for 3 days and the tapenade for one week.



Moroccan Carrots

2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons sweet Hungarian paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon Cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 cup olive oil
1 1/2 lb.'s carrots

1. Whisk together sugar, lemon juice, spices and olive oil in a medium bowl until sugar dissolves.

2. Slice carrots in half on the diagonal, then using a mandolin slice into 1/16" thick slices. Bring a pot of salted water to a boil and blanch carrots for about 45 seconds. Drain into a colander and immediately toss in dressing. Cool to room temperature, then cover a refrigerate 4 hours or overnight. (I tried them at 4 hours, then the next day- the difference was huge. Allow them to marinate as long as possible).

Green Olive Tapenade

1 1/4 cups sliced Cerignola olives
3 tablespoons capers
1/4 cup chopped flat-leaf parsley
1 anchovy fillet
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

goat cheese
whole grain bread

1. In a food processor combine all ingredients and pulse a few times. Drizzle in olive oil while pulsing until the tapenade is finely chopped.

Assemble the sandwich putting goat cheese on bottom layer, add carrots, then tapenade and another layer of bread.