Servings:4
This appetizer is as easy as layering grilled zucchini and ripe tomato, and topping it with ricotta flavored with green peppercorns and fresh herbs.
betway电子竞技俱乐部
- 12 1/4-inch-thick slices zucchini (cut on the diagonal from 1 medium zucchini)
- 5-1/2 tsp. extra-virgin olive oil
- 1/2 cup whole milk ricotta
- 1 tsp. sliced fresh chives
- 1 tsp. chopped fresh mint
- 1/2 tsp. freshly ground green peppercorns
- Flaky sea salt and freshly ground black pepper
- 12 1/2-inch-thick tomato slices (from about 3 medium tomatoes)
Nutritional Information
- Calories (kcal) : 100
- Fat Calories (kcal): 60
- Fat (g): 7
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): .5
- Monounsaturated Fat (g): 3
- Cholesterol (mg): 15
- Sodium (mg): 170
- Carbohydrates (g): 6
- Fiber (g): 1
- Protein (g): 5
Preparation
- Prepare a medium-high gas or charcoal grill fire. Brush the zucchini all over with 1-1/2 tsp. of the oil. Grill until lightly browned and barely tender, 1 to 2 minutes per side (the zucchini should retain a little bite). Set aside.
- In a small bowl, mix together the ricotta, chives, mint, green pepper, and a pinch of salt.
- Season the tomato and zucchini slices on both sides with salt and pepper. To assemble, put a tomato slice on each of four plates. Top each with a slice of zucchini. Repeat two more times. Drizzle each stack with 1 tsp. oil, top with a dollop of the ricotta mixture, and serve.
Ingredient Spotlight
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IN THIS RECIPEZucchini
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IN THIS RECIPERicotta Cheese
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IN THIS RECIPEChives
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FEATUREDChinese Black Rice
Reviews
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Reviews (1 review)
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user-3281875| 03/23/2014Great with smashed potatoes and fried liver
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