Recipe of the Week - Zucchini Tartines
Posted on June 27, 2018 | Recipe
This simple recipe from Wisconsin from Scratch puts a refreshing spin on zucchini - julienned, marinated in fresh lemon, oil, and grassy summer herbs, then mounded atop tangy sheep milk cheese and crisp, garlicky sourdough, this is zucchini in a whole new light.
- 2 small zucchini (yellow, green, or a mix), cut into matchsticks
- 2 Tbsp fresh basil, roughly chopped
- 2 Tbsp fresh parsley, roughly chopped
- 1 Tbsp fresh mint, roughly chopped
- 1 Tbsp fresh lemon juice
- 1 Tbsp, plus more for toasting the bread olive oil (or substitute sunflower oil!)
- 1/4 tsp red chile flakes
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 4 slices sourdough bread
- 1 clove garlic
- 2 oz. soft goat or sheep milk cheese
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the zucchini, basil, parsley, mint, lemon juice, olive oil, chile flake, salt, and pepper. Let sit while you prepare the toast.
3. Place bread slices on a baking sheet. Cut garlic clove in half, and rub the cut sides over the top of the bread slices. Discard garlic clove. Brush the top of each slice of bread with a bit of olive oil. Bake bread until crispy and golden brown, about 8-10 minutes.
4. Spread each slice of toasted bread with ½ ounce of the cheese.
5. Give the zucchini mixture a good stir (some liquid will have separated out), season to taste with additional salt and pepper if desired. Divide zucchini mixture evenly between the 4 toasts. Serve immediately.