Carrot & Goat Cheese Sandwiches With Green Olive Tapenade

  • by XpatAthens
  • Tuesday, 14 March 2017
Carrot & Goat Cheese Sandwiches With Green Olive Tapenade
For Carrots
  • 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 lb medium carrots (8)
For Tapenade
  • 1 1/4 cups green olives (6 to 7 oz) 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
For Sandwiches
  • 12 slices good-quality pumpernickel sandwich bread
  • 6 oz soft mild goat cheese (3/4 cup) at room temperature

To read this recipe in full, please visit: Gourmet

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