Monday, October 10, 2016 Zucchini Crostini with Pomegranate Goat Cheese Spread
Today I'd like to present you with an exclusive peak into my premier cookbook, Meat on the Side.
Putting the words “zucchini” and “crostini” together made for a lot of fun as they rolled off my tongue.
So I decided to create something to go along with those words that would be just as fun to eat.
And here you have it! You can have fun saying—and eating!—your Zucchini Crostini!
Zucchini Crostini with Pomegranate Goat Cheese Spread
Makes 15 crostini
4 ounces cream cheese, at room temperature
2 ounces soft goat cheese, at room temperature
2 teaspoons minced fresh thyme leaves
Zest of half a lemon
½ teaspoon kosher salt
¼ cup dried cranberries
1 large zucchini, cut diagonally into fifteen ¼-inch-thick slices
¼ cup pomegranate seeds (see Appendix, page 00)
1. Blend the cream cheese, goat cheese, thyme, lemon zest, and ¼ teaspoon of the salt in a medium bowl. Stir in the cranberries, distributing evenly.
2. Sprinkle the remaining ¼ teaspoon salt over both sides of the zucchini slices and arrange the slices on a serving platter. Divide the cheese mixture smoothly over the slices and top each with a generous sprinkling of the pomegranate seeds.
Keep It Simple
• This pomegranate goat cheese combo is one of my all-time favorite spreads and it works great on classic crackers or bread, too. Just be sure to fold the pomegranate seeds into the spread if you use it this way.
• While I’m crazy for the goat cheese, these zucchini crostini are super versatile and can be topped with anything from hummus to crab.
• All you can find are small zucchinis? Not a problem. Just cut the zucchini on more of a diagonal for a larger slice.
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Reader Comments (1)
Hi,
I was wondering if the zucchini could be grilled or baked first? or would it be best to be kept raw?
Thanks!
Amber