Something a bit different for early summer.
I don’t have tomatoes in my garden yet, so these are a bit lacking in flavor.
Rather than use a mild mozzarella I decided on a tangy aged goat cheese, breaded and warmed in the oven.
We were pleased….
Zucchini, Tomato and Goat Cheese Stacks
Total time: 30 minutes
- 6 slices zucchini (courgette), about 1/3 inch (1cm) thick
- 6 slices tomato
- 6 slices aged goat cheese
- 2 tbs bread crumbs
- 1 tsp Herbes de Provence
- 2 tbs olive oil
- 6 large basil leaves, I had Lettuce Leaf Basil
- Combine the breadcrumbs and the Herbes.
- Dip the zucchini slices in the oil, then the crumbs. Place on a baking sheet.
- Bake, 400F (200C) for 10 minutes.
- Remove from oven.
- Dip the cheese in the remaining oil and remaining crumbs. Place on baking sheet next to zucchini.
- Return to oven and bake for another 5 minutes.
- Place tomato slices on 2 plates. Top each slice with a basil leaf, a zucchini slice and a goat cheese slice.
I actually had a post planned.
We’re leaving for Andorra first thing in the morning.
The girls have their food packed, their passports are in the car and their dishes are washed and ready to go.
I was just finishing my site update when it crashed.
I then spent an hour on hold with Yahoo, listening to awful music, trying to get it fixed.
I finally got to talk to a real person who offered me some ‘suggestions’.
I now have to go implement the suggestions.
Fortunately, it rained again so I don’t have to water (although I do have to go do the snail and slug removal – they love basil)
Fortunately, packing is easy…. with all the dogs that will be there I just need sturdy ‘dog’ clothes.
I will leave you with a photo of my lavender:
It went a little crazy (like everything else) and I had to trim it to make room for the parsley. As I was carrying it to the compost it occurred to me that it would also be nice in a vase….
And it was.