I learned this recipe from my friend and artist Tim Stevenson, who first experienced the treat in Delft, Netherlands. It's light yet packed with flavor and texture, surprising to consider and yet naturally complimentary. Tim uses Brie, but I prefer Camembert because the cheese is creamier and more pungent (my favorite combination in cheese). The carrots I bought whole from local Jack-O-Lantern Farms, then sliced them into rough matchsticks. Of course you can buy shredded carrots from the supermarket, but these are so sweet, I've lately been eating them whole as a snack without bothering to peel the outside layer. The creamy savoriness of the Camembert envelops the crisp sweetness of the carrots, and the curry mayonnaise plays beautifully with both.
These little sandwiches, which are built on Publix dinner rolls, have been my lunch for the last few days, paired with a green salad lazily dressed in salt and extra virgin olive oil. Last weekend I served it as a "canapé" - I'm using the term lightly - with a cold bottle of Lavantureux Petit Chablis and the pairing was seamless. Consider the little sandwiches for parties or casual gatherings, especially where good white wine is consumed.
Mix a teaspoon of curry powder into a 1/4 cup of mayonnaise, then add more powder until you've reached a flavor level that suits you. Spread curry mayo onto bread slices, top with narrow wedges of Camembert (or Brie), carrot matchsticks, and serve.
P.S. Learn more about Chablis and Petit Chablis in my article for No'Ala magazine here.
Subscribe to Pig&Vine by Email and never leave your inbox again.