Zucchini Rounds With Gorgonzola Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
10 small: Zucchini,
1/2 lbs: Gorgonzola cheese --,
Chilled,
2 pint: Cherry tomatoes, thinly
Sliced,
Baby basil leaves,
1/3 lbs: Parmesan cheese, finely
Grated,
Freshly ground black pepper,
Directions:
Preheat the oven to 400#161#F. Line a baking sheet with parchment
paper.
Wash the zucchini and slice them in 1/2-inch rounds. With a melon
baller, scoop out the center of each slice of zucchini, leaving the
bottom of each intact.
Place 1/2 teaspoon of gorgonzola on each round. Next, position a
slice of cherry tomato on each round; top with a tiny basil leaf, and
sprinkle with Parmesan cheese and pepper.
Place the zucchini rounds on the baking sheet and bake for 5 to 7
minutes. The cheese should be melted but not browned. Garnish with
fresh baby basil leaves. Serve immediately.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp
paper.
Wash the zucchini and slice them in 1/2-inch rounds. With a melon
baller, scoop out the center of each slice of zucchini, leaving the
bottom of each intact.
Place 1/2 teaspoon of gorgonzola on each round. Next, position a
slice of cherry tomato on each round; top with a tiny basil leaf, and
sprinkle with Parmesan cheese and pepper.
Place the zucchini rounds on the baking sheet and bake for 5 to 7
minutes. The cheese should be melted but not browned. Garnish with
fresh baby basil leaves. Serve immediately.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp