Zucchini & Goat's cheese Bruschetta

Zucchini & Goat's cheese Bruschetta

 

• 1 fresh zucchini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• salt & pepper to taste
• 3 ounces soft goat's cheese

to serve

• sliced sourdough, toasted

Instructions

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