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Moroccan bites

on November 23, 2010



  • 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


  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.
  12. Makes approximately 48.

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