Zucchini & Goat's cheese Bruschetta
Instructions
- Serve immediately.
- Thinly slice the zucchini (I used a potato peeler but you could also use a Mandolin) and place in a bowl.
- Add the lemon juice, olive oil and season to taste. Mix well.
- Soften the goat's cheese in a bowl (I just mash it with a fork).
- Spread on the toasted sourdough and top with the marinated zucchini ribbons.
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