Verrines of sunny vegetables and fresh goat cheese

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Verrines of sunny vegetables and fresh goat cheese

Verrines of sunny vegetables and fresh goat cheese






Ingredients
Number of average verrines
-
4
+

1 zucchini

1 eggplant

1 tomato

1 pinch of fresh thyme and lemon

1 fresh goat cheese

10 cl olive oil

2 chopped basil leaves

Pepper

Salt



Preparation 
TOTAL TIME: 40 MIN
Preparation: 30 min
Cooking time: 10 min
Step 1
Cut the zucchini, eggplant and tomato into 1 cm slices.
Step 2
Immerse the courgette slices in boiling salted water for 1min and let them cool. Place the washers on absorbent paper.
Step 3
Heat a drizzle of olive oil and sauté the eggplant slices 3-4 min on each side. Season them and place them on absorbent paper.
Step 4
Cut the fresh goat cheese into 1 cm slices. Season them and add the basil. Season the tomato slices and sprinkle them with fresh thyme and lemon.
Step 5
Mount the millefeuille in medium glasses alternating slices of vegetables and goats
Step 6
And enjoy it.
Author's note
Very easy and very good in the mouth.

I add my grain of salt

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