Carrot & Goat Cheese Sandwiches With Green Olive Tapenade
- by XpatAthens
- Tuesday, 14 March 2017
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