Rolled Zucchini Ribbons With Goat Cheese And Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Delicious and unique appetizer adapted from Small Bites book by Jennifer Joyce. Photos are from a party I catered last Saurday :-) Ingredients:
5 small organic zucchini |
3 tbsp olive oil infused with garlic |
2 thumb-sized red jalapeno chili peppers, seeds removed and thinly sliced |
4 oz. fresh goat cheese |
handful fresh mint leaves |
2 small handfuls baby arugula |
small bunch fresh chives (optional) |
Directions:
1. Heat the broiler or stovetop grill to high (I used a KRUPS panini machine). Cut the zucchini into lengthwise slices, about 1/4-inch thick. Brush with 2 tbsp garlic infused olive oil and broil/grill on both sides until zucchini have grill stripes.
2. Heat remaining oil in a frying pan, and soften chili peppers for about 2 minutes over medium heat. Drain on paper towels.
3. Bring a small saucepan of water to boil. Drop chives in water, and immediately remove with a slotted spoon then dry on paper towels.
4. Spread each zucchini slice with about 1 tsp goat cheese, then place mint leaf over, and place arugula and a chili sliver so that they will stick up. Gently roll the slice, and tie a chive around the roll (Note: the zucchini in my photo held together without a chive tied around it). Trim chives ends if necessary. Refrigerate or serve immediately.
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