Zucchini Carpaccio With Raspberry Vinegar
Ready In: 20 mins
Serves: 6
Ingredients
- 3 zucchini
- 3 ounces goat cheese
- 2 tablespoons raspberry vinegar
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon thyme
- salt
- pepper
Directions
- Trip the zucchini and cut it in paper-thin slices, using a sharp knife or a mandolin. Arrange in a circular pattern (starting from the outside and working your way in, each slice overlapping the previous one) on individual plates. Sprinkle the cheese over the slices.
- Whisk together the vinegar and olive oil in a small bowl and drizzle over the zucchini and cheese. Sprinkle with thyme, salt, and pepper. Cover with plastic wrap and let stand at room temperature for 10 minutes before serving.
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