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Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
http://www.epicurious.com/recipes/food/views/Moroccan-Carrot-and-G...
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Ingredients
categorized
original
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)
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
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Ingredients
categorized
original
Produce
1 1/2 lb medium carrots, medium
(
8
)
Cumin, ground
(
1
teaspoon
)
Flat-leaf parsley, fresh
(
1/4
cup
)
Lemon, fresh zest
(
1
teaspoon
)
Seafood
Flat anchovy, fillet
(
1
)
Condiments
Capers, bottled
(
3
tablespoons
)
Green olives
(
1 1/4
cups
)
Cooking & Baking
Black pepper
(
1/2
teaspoon
)
Cayenne
(
1/4
teaspoon
)
Cinnamon
(
1/2
teaspoon
)
Olive oil
(
1/2
cup
)
Paprika, sweet
(
2
teaspoons
)
Salt
(
1
teaspoon
)
Sugar
(
2
tablespoons
)
Bread & Baked Goods
Pumpernickel sandwich bread, good-quality
(
12
slices
)
Drinks
Lemon juice, fresh
(
2 1/2
tablespoon
)
Dairy
Goat cheese, soft mild
(
6
oz
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,626 recipes
Social Stats
29.6
Rating
1-100
1
Tweets
24
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Likes
0
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Views
36
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Recipe Stats
Published August 1, 2002 (10 years ago).
1 person saved this recipe.
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