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Summer vegetable carpaccio with crostini

Summer vegetable carpaccio with crostini

  • Preparation Time2 mins
  • Cooking Time5 mins
  • Serves1
  • DifficultyEasy
60g courgette, cut into thin slices
20g goats' cheese
1 cucumber, thinly sliced
1 ciabatta roll
Juice of 1 lemon
2 1/2 tbsps olive oil
1 clove garlic
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.

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