By Faith Gorsky, www.AnEdibleMosaic.com
Yields 6 stacks/6 appetizer-sized servings
Prep Time: 8 minutes
Cook Time: 12 minutes
- 2 medium-large zucchinis, sliced into 1/2-inch thick rounds (see Note)
- 2 tablespoons extra-virgin olive oil, divided (see Note)
- 3 slices prosciutto, diced
- 12 rounds Laura Chenel's Marinated Cabecou Goat Cheese in Herbs
- 4 tablespoons sweet green peas (see Note)
- 2 tablespoons pine nuts, toasted until light golden in a dry skillet
- 2 stalks fresh mint leaves (stems discarded)
- Toss the zucchini with 1 1/2 tablespoons oil, and cook it until tender, but not mushy on the grill or under the broiler (about 8 minutes under the broiler, flipping once halfway through). Cool to room temperature.
- Add the remaining 1/2 tablespoon oil to a medium skillet over medium-high heat. Once hot, add the prosciutto and cook until crisp, about 2 to 3 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain any excess oil.
- To assemble the stacks, place a zucchini round on a plate; top with a goat cheese round, another zucchini round, another goat cheese round, and then a zucchini round on top (so you get 3 layers of zucchini and 2 layers of goat cheese).
- Sprinkle the prosciutto, peas, pine nuts, and mint on top of the stack and around the plate. Serve at room temperature.
Zucchini: Look for zucchini about 2 inches in diameter; you’ll need 18 zucchini rounds for this recipe so you may have a few extra slices of zucchini that you can use for something else.
Extra-Virgin Olive Oil: I reserved the oil from the goat cheese and used that for this recipe.
Green Peas: You can use frozen or fresh peas. For frozen, thaw the peas under warm running water and drain well. For fresh, blanch the peas for 90 seconds, plunge into ice water, and drain well.
As a fun twist on this recipe, you could try eggplant instead of zucchini and use Laura Chenel's Spicy Cabecou Goat Cheese instead of the Cabecou in herbs. I would be tempted to serve that as a simple summer supper for two.