| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Appetizers, Italian/tus |
40 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <kmcnamara@liggett.com>
Recipe By : Martha Stewart/Menus For Entertaining
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”