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Ingredients
Baked Tomatoes with Goat Cheese and Zucchini Salad
- For the salad
- 2 Zucchini
- 3 Tbsps white balsamic vinegar
- 2 Tbsps olive oil
- 1 generous pinch powdered Vegetable broth
- salt
- peppers
- 1 Tbsp Basil (to garnish)
- For the tomatoes
- 8 Tomatoes
- 1 small onion
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 200 grams grated Goat cheese
- 4 slices Toast
- 4 tsps butter
- salt
- peppers
- Basil (for garnish)
For the salad: Rinse the zucchini. Peel the zucchini and cut lengthwise into slices. Mix with the vinegar and oil with the powdered broth. Season with salt and pepper. Add the zucchini and mix well. Let marinate for 15 minutes. Meanwhile, blanch the tomatoes, peel and cut into pieces. Peel the onion and garlic and finely chop both.
For the tomatoes: Sauté the tomatoes in oil. Cut the crust from the white bread and cut into small pieces. Place the tomatoes in a small baking dish and sprinkle the ground cheese on top. Sprinkle with bread crumbs and top with flakes of butter. Bake in a preheated oven at 220°C (approximately 425°F) for 15-20 minutes. If it gets too brown, cover with foil. To serve, serve warm and garnished with basil strips as desired.