Goat Cheese Wrapped in Zucchini on Tomato and Brown Bread Salad

5 from 2 votes
Total Time 4 hrs 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 222 kcal


Black bread

  • 50 g Oatmeal
  • 1 tbsp Butter
  • 1 L Buttermilk
  • 2 Yeast cubes
  • 250 g Beet syrup
  • 300 g Yogurt
  • 500 g Whole wheat flour
  • 500 g Whole wheat meal
  • 250 g Sunflower seeds
  • 2 tbsp Salt


  • 1 bunch Basil
  • 200 ml Olive oil
  • 1 Clove of garlic
  • 1 pinch Salt and pepper
  • 1 tsp Lemon juice
  • 300 g Cherry tomatoes
  • 1 Shallot
  • 5 slice Black bread from the recipe
  • 1 shot Olive oil
  • 1 shot Balsamic vinegar
  • 500 g Lamb's lettuce

Goat cheese

  • 1 Zucchini
  • 3 tbsp Olive oil
  • 1 pinch Salt and pepper
  • 200 g Goat cheese hard
  • 1 tbsp Honey



  • For the bread, grease a bread pan with butter and sprinkle with oat flakes.
  • Heat the buttermilk in the saucepan to 30 ° C and dissolve the yeast in it. Mix the remaining ingredients separately in a bowl, add the buttermilk yeast while it is still warm and stir for about 5 minutes. The mass should remain viscous.
  • Quickly fill the bread pan (up to halfway), cover with aluminum foil and bake at 160 ° C top / bottom heat for about 3-4 hours. Take out of the oven depending on the desired browning.


  • For the salad, pluck the basil and mix finely with olive oil, crushed garlic, lemon juice, salt and pepper.
  • Halve the tomatoes, peel and finely chop the shallot. Heat a pan with oil and fry the diced black bread in it until crispy and drain.
  • Mix the tomatoes, bread cubes and shallots. Pour the basil oil over it and season with salt, pepper and balsamic vinegar.

Goat cheese

  • For the goat cheese, cut the zucchini into thin slices and fry in olive oil. Salt and pepper. Wrap the cheese with it and place on a baking sheet.
  • Just before serving, drizzle with honey and bake in the oven at 220 ° C (top heat / grill) for approx. Baked for 5 minutes.


Serving: 100gCalories: 222kcalCarbohydrates: 24.9gProtein: 6.2gFat: 10.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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