Moroccan Bites

From Ethel Abelson

 

1 loaf of good quality grain bread
1 jar green olive tapenade
8 oz imported camembert cheese

Carrot Mix:

1 and 1/2 tsp lemon juice
1/8 cup olive oil
2 Tablespoons Moroccan spice mix (see below)
2/3 lb carrots (about 3 medium) grated

Moroccan Spice Mix:

1 Tablespoon sugar
1 tsp sweet paprika
1/2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp cayenne
1/2 tsp salt

Whisk together the lemon juice, oil, and spice mix in a large bowl. Blanch carrots in hot water 30 seconds until crisp tender. Drain well and toss immediately with dressing. Marinate covered and chilled at least 4 hours.

Preheat oven to 300 degrees

Take each slice of bread and roll out thin. Cut with a 1 and 1/2" round cookie cutter. Fit each piece into a mini muffin pan and bake at 300 for 5 minutes until crisp. May be done ahead. OR you can use pre-made mini quiche pastry cups.

Preheat oven to 350 degrees

Fill each cup with a small cut of camembert and 1/2 tsp of olive tepenade. Bake at 350 approximately 5 minutes or until cheese is melted. Top with a small amount of carrots. Makes approximately 48.

 

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