Goat's cheese in a zucchini coating

Ingredients for 4 servings:

• 4 small goat’s cheeses
• 2 zucchinis
• 4 tomatoes
• 2 shallots
• 1 bay leaf
• 2 sprigs basil
• 100 ml balsamic vinegar
• 100 ml apple juice
• 4 sprigs of chives
• olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the zucchini, trim off the ends, and slice thinly lengthwise using a slicer or cucumber slicer. Fry the slices in olive oil in a non-stick pan without browning. Remove and drain on kitchen paper. Peel and finely dice the shallots. Blanch the tomatoes, peel and deseed them, and dice them. Sauté the shallots in olive oil, add the tomatoes, and seasonings. Reduce to a thick but still chunky confit. Allow to cool. Combine the apple juice and balsamic vinegar in a small saucepan and reduce to a syrupy consistency. Cut the goat’s cheese into cubes (either eat the pieces on bread or use a round cutter to knead them together to form a new “crotin”). Pack the cheese and zucchini slices into parcels. Briefly blanch the chives and use them to tie the parcels together. Place a tablespoon of tomato confit on a plate, press it down slightly, place the goat cheese parcel on top, and heat it gently in the oven. Drizzle with balsamic syrup and serve. The zucchini-wrapped goat cheese can be served as an appetizer or as a cheese course.