Appetizer with zucchini and goat cheese
Inspired by Yoli
1 thin fresh zucchini
120 g fresh goat cheese
2-3 tablespoons of olive oil
½ teaspoon of dried parsley, thyme and basil
2 tablespoons fresh basil and parsley
In a bowl, combine cheese, fresh and dried herbs and olive oil. Stir well until smooth and creamy consistence.
Without peeling the zucchini, remove approximately 1/4 of its thickness lengthwise. Using a spoon and a knife, dig its flesh so as to have the same thickness at the bottom and sides. Soak the inside with a piece of kitchen towel.
Fill the zucchini with the cheese dip. Smooth the top. Wrap it in transparent film and refrigerate (for at least 30 minutes). Just before serving, cut the stuffed zucchini into 1 cm thick slices (with a wet knife, wiped after each cut).
Garnish each portion with crumbs of dried cranberries, chopped pistachios and a cocktail stick.