30min
Easy
These quick to make baked vegetable bites with Epiim’s Creamy Cheese go well with a summer celebration as an addition to salad or a separate snack, says Märt Metsallik, chef of Põhjaka manor. “After large and heavy meat dishes of summer parties, you could offer your body something lighter and make something like that – either in the oven or on the grill,” recommends the chef.
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1
pcs
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Zucchini
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3
pcs
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Tomato
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Epiim's Creamy Cheese
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A bunch of fresh rucola
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Olive oil
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Salt
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Sugar
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Wash the tomatoes and zucchini. Cut thin slices, spread the slices on the cutting board, season with salt and pepper and drizzle on some olive oil.
Place Epiim’s Creamy Cheese between each layer. Place the zucchini, cheese and rucola leaves on top of each other so that the last layer has only cheese.
Fix the little “towers” with wooden grill stick and bake in the oven at 200℃ for approximately 15 minutes.
Serve with fresh green salad or cold yoghurt sauce.
