zucchini rounds with gorgonzola
- Categories
- Appetizers
- Italian/tus
- Yield
- 40 Servings
| Measure | Ingredient |
|---|---|
| 10 smalls | Zucchini |
| ½ pounds | Gorgonzola cheese -- |
| Chilled | |
| 2 pints | Cherry tomatoes -- thinly |
| Sliced | |
| Baby basil leaves | |
| ⅓ pounds | Parmesan cheese -- finely |
| Grated | |
| Freshly ground black pepper |
Preheat the oven to 400#161#F. Line a baking sheet with parchment paper.
Wash the zucchini and slice them in ½-inch rounds. With a melon baller, scoop out the center of each slice of zucchini, leaving the bottom of each intact.
Place ½ 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@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (
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