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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