Zucchini Rounds with Gorgonzola
- 10 sm Zucchini
- 1/2 lb Gorgonzola cheese --
- Chilled
- 2 pt Cherry tomatoes -- thinly
- Sliced
- Baby basil leaves
- 1/3 lb Parmesan cheese -- finely
- Grated
- Freshly ground black pepper
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Wash the zucchini and slice them in 1/2-inch rounds. With a melon baller,
scoop out the center of each slice of zucchini, leaving the bottom of each
intact.
Place 1/2 teaspoon of gorgonzola on each round. Next, position a slice of
cherry tomato on each round; top with a tiny basil leaf, and sprinkle with
Parmesan cheese and pepper.
Place the zucchini rounds on the baking sheet and bake for 5 to 7 minutes.
The cheese should be melted but not browned. Garnish with fresh baby basil
leaves. Serve immediately.
Posted to MC-Recipe Digest V1 #156
Date: 16 Jul 1996 13:45:19 -0400
From: "McNamara, Kelly"
Recipe By : Martha Stewart/Menus For Entertaining
Wash the zucchini and slice them in 1/2-inch rounds. With a melon baller,
scoop out the center of each slice of zucchini, leaving the bottom of each
intact.
Place 1/2 teaspoon of gorgonzola on each round. Next, position a slice of
cherry tomato on each round; top with a tiny basil leaf, and sprinkle with
Parmesan cheese and pepper.
Place the zucchini rounds on the baking sheet and bake for 5 to 7 minutes.
The cheese should be melted but not browned. Garnish with fresh baby basil
leaves. Serve immediately.
Posted to MC-Recipe Digest V1 #156
Date: 16 Jul 1996 13:45:19 -0400
From: "McNamara, Kelly"
Recipe By : Martha Stewart/Menus For Entertaining
