Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade
Original Recipe by: MELISSA ROBERTS

Ingredients (Serves 6):

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
Gradassi "Fiore d'Autunno" Unfiltered Extra Virgin 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
Villa Reale Farmer Style 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
Gradassi "Fiore d'Autunno" Unfiltered Extra Virgin Olive Oil

For Sandwiches:
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature

Special Equipment: an adjustable-blade slicer


Prepare Carrots
1) 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.

Make Tapenade And Assemble Sandwiches
1) 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).

2) Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

Cook's Notes:
Carrots can marinate up to 2 days.
-Tapenade can be made 1 week ahead and chilled, covered.