Goat Cream Cheese Wrapped in Zucchini
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small fresh goat cheeses
- 2 zucchini
- 4 tomato (s)
- 2 shallot (s)
- 1 bay leaf
- 2 sprigs basil
- 100 ml balsamic vinegar
- 100 ml apple juice
- 4 stalk / s chives
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends and cut lengthways into thin slices with the slicer or cucumber slicer. Fry the slices in olive oil in a non-stick pan without letting them darken. Remove and drain on paper towels.
- Peel and finely dice the shallots. Scald the tomatoes, peel and core them into cubes. Sweat the shallots in olive oil, add the tomatoes and the spices. Reduce to a thick but still chunky confit. To let it cool down.
- Put the apple juice and balsamic vinegar in a small saucepan and reduce to a syrupy consistency.
- Cut the fresh goat`s cheese into cubes (either eat the sections on bread or knead together with the help of a round cutter to make a new “crotin”). Pack the cheese with the zucchini slices in parcels.
- Briefly blanch the chives and use them to tie the packets together.
- Place a tablespoon of tomato confit on a plate, squeeze it a little wide, place the goat cheese packet on top and heat it up only slightly in the oven. Drizzle with the balsamic syrup and serve.
- The goat cheese wrapped in zucchini can be served both as a starter and as a cheese course.
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