LC-Hero-log-121919
Zucchini-Goat-Cheese-Stacks021219
Zucchini-Goat-Cheese-Stacks021219

Ingredients

  • 12 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese
  • 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
  • 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)

Zucchini & Goat Cheese Stacks

Print
Serves:
6
Prep Time:
8 minutes
Cook Time:
12 minutes

Recipe by Faith Gorsky, anediblemosaic.com.

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: Reserve the oil from the goat cheese and use 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 Jalapeño Chili Marinated Goat Cheese instead of the Thyme & Rosemary Marinated Goat Cheese.

Ingredients

  • 12 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese
  • 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
  • 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)

Instructions

1. 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.

2. 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 2-3 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain any excess oil.

3. 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 (for a total of 3 layers of zucchini and 2 layers of goat cheese).

4. Sprinkle the prosciutto, peas, pine nuts, and mint on top of the stack and around the plate. Serve at room temperature.

Chez-Panisse-Baked-Goat-Cheese-with-Garden-Salad_021219

Chez Panisse Baked Goat Cheese With Garden Salad

Mushroom-Appetizers-with-Goat-Cheese-Pesto_1_021219

Mushroom Appetizers with Goat Cheese & Pesto

Roasted-Grape-Goat-Cheese-and-Sausage-Pizza-with-Herbs_021219

Roasted Grape, Goat Cheese and Sausage Pizza with Herbs