Moroccan bites

Ingredients:

Crusts:

• 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 Tbsps Moroccan spice mix (see below)
• 2/3 lb carrots (about 3 medium) grated

Moroccan spice mix:

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

Directions:

1. Whisk together the lemon juice, oil, and spice mix in a large bowl.
2. Blanch carrots in hot water 30 seconds until crisp tender.
3. Drain well and toss immediately with dressing. Marinate covered and chilled at least 4 hours.
4. Preheat oven to 300 degrees
5. Take each slice of bread and roll out thin.
6. Cut with a 1 and 1/2″ round cookie cutter.
7. 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.)
8. Preheat oven to 350 degrees
9. Fill each cup with a small cut of camembert and 1/2 tsp of olive tepenade.
10. Bake at 350 approximately 5 minutes or until cheese is melted.
11. Top with a small amount of carrots.

Makes approximately 48.

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