Moroccan Carrot, Goat Cheese Sandwiches With Green Olive Tapenad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 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)

Recipe

• 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. 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.
• 4 make tapenade and assemble sandwiches:.
• 5 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).
• 6 spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
• 7 cooks' notes: ·carrots can marinate up to 2 days.
• 8 · tapenade can be made 1 week ahead and chilled, covered.