Canapes with zucchini
1 serving
12 minutes
Zucchini canapés are an elegant appetizer embodying a harmony of flavors and textures. The light aroma of fried zucchini combines with the spiciness of suluguni cheese, creating a tender and slightly salty taste. Beijing cabbage adds freshness and crunch, while cherry tomatoes contribute light sweetness and juiciness. The sharpness of black pepper and chili pepper gives the dish spicy notes. Canapés are perfect for festive gatherings or buffets, delighting the eye with their exquisite layered presentation. Inspired by Russian culinary traditions, this recipe showcases the art of combining simple ingredients into a refined dish for true gourmets.
1
Peel the zucchini and cut it into thin squares.
- Zucchini: 30 g
2
Grease the pan with oil, place it on high heat, and add a pinch of coarse salt.
- Olive oil: 1 teaspoon
- Coarse sea salt: pinch
3
Cut the cheese into small cubes.
- Suluguni cheese: 35 g
4
Send the zucchini to the hot pan.
- Zucchini: 30 g
5
Season with black pepper.
- Ground black pepper: pinch
6
Once the bottom side is browned, flip it.
7
When the second side turns golden, flip it again and reduce the heat to just below medium.
8
Place a cube of cheese on top.
- Suluguni cheese: 35 g
9
Season with chili pepper.
- Chili powder: pinch
10
Wait for the cheese to melt a little, then cool it down.
11
Cut the Beijing cabbage (white part) into square slices like the zucchini. Skewer the ingredients in the following order: cabbage, zucchini with cheese, cherry tomato, cabbage, zucchini with cheese.
- Napa cabbage (pak choi type): 10 g
- Zucchini: 30 g
- Suluguni cheese: 35 g
- Cherry tomatoes: 4 pieces
12
Repeat the previous step with each skewer, arrange the canapés on a plate and serve.
- Napa cabbage (pak choi type): 10 g
- Zucchini: 30 g
- Suluguni cheese: 35 g
- Cherry tomatoes: 4 pieces
