Zucchini carpaccio with tomato vinaigrette and cream cheese balls

Ingredients for 2 servings:

• 1 small zucchini
• 1 tomato(s)
• 1 tbsp vinegar (sherry vinegar)
• 2 tbsp olive oil
• some mustard, hot
• salt and pepper
• Sugar
• 1 tbsp pine nuts
• 120 g cream cheese, goat or cow milk
• possibly salt and pepper
• Herbs
• Flowers – leaves, edible

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

a summery starter that tastes and looks great with little effort

Mix a vinaigrette from vinegar, mustard, salt, pepper, sugar, and oil. Wash and quarter the tomatoes, removing the seeds and stems. Finely dice the flesh and mix into the vinaigrette. Rinse and dry the zucchini, removing the stems and flower ends. Slice lengthwise into thin slices or slice with an electric food slicer. Arrange the slices in a fan shape on two plates, drizzle with the tomato vinaigrette, and marinate for half an hour. Dry-roast the pine nuts and sprinkle over the carpaccio shortly before serving. Depending on the consistency of the cream cheese, drain it in a fine-mesh sieve beforehand. Season with salt and pepper to taste, if desired, and form six small balls. Roll them in chopped herbs and/or edible flower petals. Add to the carpaccio.