Summer vegetable carpaccio with crostini
Summer vegetable carpaccio with crostini
Ingredients
Method
1) Marinate the courgette slices in the lemon juice and season. Set aside for 5 minutes.
2) Cut the ciabatta into slices and griddle on a griddle pan for 3 minutes, turning once.
3) For the dressing, combine the goats' cheese, lemon juice and mint in a blender with the garlic, olive oil and a touch of water.
Arrange the cucumber and marinated courgette on the plate and serve with crostini and the dressing drizzled over the top.
2) Cut the ciabatta into slices and griddle on a griddle pan for 3 minutes, turning once.
3) For the dressing, combine the goats' cheese, lemon juice and mint in a blender with the garlic, olive oil and a touch of water.
Arrange the cucumber and marinated courgette on the plate and serve with crostini and the dressing drizzled over the top.
Rate this recipe
Overall Rating:
4.60
(13)
