1 medium carrot
2 tbsp of chèvre
1 slice of thick-cut fresh bread: Ben's sourdough, campagne or your favorite bread.
2 tbsp of chermoula
Butter for cooking
Olive oil for cooking
Slice your carrots in half, lengthwise, and then in half again so they are in long quarters (but not too thin -- halves are okay of your carrots are small). Boil your carrots for 7min in hot salted water in a pot. Remove from hot water and drain.
Cook them for 5 min in olive oil and butter until roasted. Baste then from time to time.
Toast your bread in butter or oil, then scoop on the cheese, then the chermoula and lay the carrots on top.
Photo by Jim Henkens and Villa Jerada
Recipe courtesy of Mehdi of Villa Jerada
You can also make a variation of this sandwich as a tarte.
Place a thawed roll of puff pastry on a parchment-lined baking sheet. Leaving and inch border.
Slice carrots in half and proceed to boil them for 7 minutes in salted water.
Place spoonfuls of chevre about the pastry. Then, add scoops of chermoula. Drain the carrots and carefully add them on top of cheese and chermoula as they will be hot. If you want to be fancy, try a herringbone design!
Bake at 375 until pastry is golden and puffy (about 25 minutes.
Drizzle with olive oil, sesame seeds, sliced almonds, and cilantro.