Zucchini Carpaccio With Raspberry Vinegar |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
3 zucchini |
3 ounces goat cheese |
2 tablespoons raspberry vinegar |
1/4 cup extra virgin olive oil |
1 tablespoon thyme |
salt |
pepper |
Directions:
1. Trip the zucchini and cut it in paper-thin slices, using a sharp knife or a mandolin. Arrange in a circular pattern (starting from the outside and working your way in, each slice overlapping the previous one) on individual plates. Sprinkle the cheese over the slices.
2. Whisk together the vinegar and olive oil in a small bowl and drizzle over the zucchini and cheese. Sprinkle with thyme, salt, and pepper. Cover with plastic wrap and let stand at room temperature for 10 minutes before serving.
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