Gratinated Goat Cheese

Ingredients

• 100 g small zucchini (1 small zucchini)
• 100 g small orange bell pepper (1 small orange bell pepper)
• 1 Shallot
• 150 g egg tomato (2 egg tomatoes)
• 2 tbsp balsamic vinegar
• 2 tbsp apple juice
• 1 tbsp Dijon mustard
• 1 tsp liquid honey
• Salt
• Pepper
• 3 tbsp olive oil
• 20 g pine nuts (2 tbsp)
• 2 sprigs thyme
• 50 g arugula (0.5 bundle)
• 30 g breadcrumbs (3 Tbsp)
• 4 slices goat cheese (about 45 g each, from the roll)

Instructions

1. 1.

   Wash and dry zucchini, peel, trim, and cut into very small cubes.

2. 2.

   Quarter the bell pepper, remove seeds, wash, and dice finely.

3. 3.

   Peel the shallot and dice finely.

4. 4.

   Score tomatoes crosswise and cut off stem ends in a wedge shape.

5. 5.

   Blanch tomatoes for about 30 seconds in boiling water. Remove with a slotted spoon, shock in cold water, and peel.

6. 6.

   Halve tomatoes, squeeze out seeds, and dice finely.

7. 7.

   Whisk balsamic vinegar, apple juice, mustard, honey, salt, and pepper. Slowly add 2 tbsp oil while whisking until smooth.

8. 8.

   Place all prepared vegetables in a bowl. Mix dressing into the veggies and let rest for 20 minutes.

9. 9.

   Finely chop pine nuts. Wash thyme, shake dry, pluck leaves, and finely chop. Wash arugula, trim, and pat dry.

10. 10.

    Mix thyme, pine nuts, breadcrumbs, and remaining oil; season with salt and pepper and spread over goat cheese slices. Arrange goat cheese on a baking sheet lined with parchment, place under the oven grill for 3-4 minutes until golden brown. Serve gratinated goat cheese with vegetables and arugula.