Spicy Zucchini Tartines

Name: Spicy Zucchini Tartines - Tudora N.
Ingredients: 2 slices of whole grain bread and seeds; 6 slices of zucchini; 4 slices of Delaco cheese; 6 slices of smoked tenderloin; 6 cherry tomatoes; 3 halves of Delaco milk core; 3 pieces of Delaco goat cheese; 3 pink peppercorns + 3 black peppercorns for decoration; balsamic vinegar reduction (1 small cup of balsamic vinegar; 1 small cup of red wine; 2 tablespoons of soy sauce; 1 teaspoon of brown sugar)

Appetizers - Spicy Zucchini Tartines by Tudora N. - Recipia

I happened to have some slices of seeded bread and a forgotten zucchini in the fridge. I put on the table a few slices of cheese, a bit of smoked ham, and some cherry tomatoes, and quickly prepared these tartines. This recipe is perfect for a light lunch or an appetizer when I have guests, without too much hassle. Quick Info Total time: about 30 minutes Preparation time: 15-20 minutes (depends on how quickly you slice and organize the ingredients) Cooking time: 10-15 minutes (depending on the pan used and how thick the zucchini slices are) Servings: 2 (or 3 large tartines) Difficulty: easy Recipe type: appetizer or quick lunch Ingredients 2 slices of whole grain seeded bread 6 slices of zucchini (with skin) 4 slices of cheese (I used Delaco, but any firmer cheese works) 6 slices of smoked ham 6 cherry tomatoes 3 halves of milk cheese (Delaco) 3 small portions of goat cheese (also Delaco, a fresh one works too) 3 pink peppercorns + 3 black peppercorns (for decoration) For the balsamic reduction: 1 small cup of balsamic vinegar 1 small cup of red wine 2 tablespoons of soy sauce 1 teaspoon of brown sugar Preparation method 1. Start with the balsamic reduction. In a saucepan, combine the balsamic vinegar, red wine, soy sauce, and brown sugar. Mix and let it simmer gently. Allow the liquid to reduce until it becomes slightly syrupy but still fluid – about 10 minutes on low heat, stirring occasionally. Don’t let it reduce too much to avoid a heavy syrup. 2. While the reduction is simmering, slice the zucchini into thin slices, with the skin on. Heat a grill pan (or a regular one if you don’t have a grill) and brown the zucchini slices on both sides. You want them to have some browning marks but not to become too soft. Remove them onto a plate. 3. Slice the bread (ideally whole grain seeded bread for texture). If you want, you can toast them slightly in a dry pan or on the grill, but it’s fine plain too. 4. For assembly, take each slice of bread and first place one or two slices of cheese. On top of the cheese, arrange two slices of zucchini. Add a few drops of the balsamic reduction over the zucchini – not too much, just a few drops are enough. 5. Top with the slices of smoked ham. Complete each tartine: on one place halves of milk cheese, on the other add small portions of goat cheese. Decorate each tartine with a pink or black peppercorn – strictly for appearance. 6. Serve the tartines on a plate, with halved cherry tomatoes and a few tablespoons of balsamic reduction on the side or drizzled over, as preferred. Why I make this recipe often For me, the combination of quickly sautéed vegetables, cheese, and a bit of smoked ham is practical when I don’t have time for complicated recipes. I use what I have in the fridge and don’t need to plan too much. I also like it because I can easily adjust how much cheese or meat I put on each slice. Tips and variations Tips Don’t let the reduction reduce too much – it will harden once cooled. Don’t slice the zucchini too thin, so it doesn’t dehydrate completely while frying. You can toast the bread, but don’t dry it out too much. It’s best assembled and served immediately, so the bread doesn’t get soggy. Substitutions If you don’t have Delaco cheese, any firmer cheese works. Smoked ham can be replaced with prosciutto if preferred. Milk cheese can be substituted with another soft cheese, but it shouldn’t be too watery. Goat cheese – any type, as long as it’s fresh and not too salty. Variations You can add other grilled vegetables (eggplant, bell peppers). If you want vegetarian tartines, simply skip the smoked ham. You can change the type of bread, but it’s important to have a denser one. Serving ideas They can be placed on a platter as an appetizer for a meal with several guests. For a quick lunch, you can serve them with a simple salad. The balsamic reduction can also be used in other recipes, not just here. Frequently asked questions 1. Can I use raw zucchini without frying them? No, for texture and taste, they need to be sautéed at least a little in a pan or grill. 2. What type of red wine works in the reduction? I used a dry wine, but any regular red wine works, it doesn’t have to be expensive. 3. Can I prepare the reduction a day in advance? Yes, it can be made ahead and stored in the fridge. It can be reheated easily if it thickens too much. 4. Can it be made without meat? Yes, you can skip the smoked ham without any problems. 5. Can I use another type of goat cheese? Yes, any fresh version, but it shouldn’t be too hard or salty. Nutritional values Estimate for one tartine: around 200-250 kcal, depending on how much cheese and meat you use on each. Proteins: 10-12 g Carbohydrates: 20-25 g Fats: 7-10 g The balsamic reduction and wine add a bit of sugar, but not significantly. The data is indicative. Storage and reheating Tartines don’t store well once assembled – the bread gets soggy from the vegetables and reduction. You can keep the ingredients separately (including the reduction, in the fridge), but it’s best to assemble them just before serving. If you need to reheat the zucchini, do it quickly in a pan or oven, not in the microwave.

Spicy Zucchini Tartines

Tags

Categories