This is one of those sandwiches that usually doesn't get the attention it deserves. Maybe the combination of flavors doesn't totally resonate or it's just th...
This is one of those sandwiches that usually doesn't get the attention it deserves. Maybe the combination of flavors doesn't totally resonate or it's just that people either love or hate tapenade, but, for whatever reason, this is a totally underappreciated combination. With spiced carrots and earthy olives, the sandwich pulls together bold Moroccan flavors in one tiny tea sandwich and the bite size package is as addictive as it is cute.
ends trimmed and peeled
or another ground chili pepper
made without pancetta and thyme
For the carrots: Slice the carrots into paper thin slices using a very sharp knife or a mandolin. Whisk together sugar, lemon juice, spices, salt, and oil in a large nonreactive bowl until well combined. Toss the carrots with the dressing then marinate, covered and chilled, at least 4 hours.
Carrots can be marinated up to 2 days in advance.
To assemble sandwiches: Slice all the gougeres in half so that the can be used like sandwiches. Spread a spoonfull of each ricotta and tapenade on all the sandwiches. Pile a few carrot slices onto each gougeres, close with a toothpick, and serve.
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Photos by Salt & Wind and This Mess Is Ours
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