A symphony of intense flavors and textures: the spicy cream of the blue cheese meets the crunchy zucchini, the sweetness of the sun-dried tomatoes, and the depth of Pecorino Canestrato del Pastore Nero, all completed by the crunchiness of poppy seeds. A refined and surprising appetizer.
Work the Sheep's Blue Cheese with the ricotta and a grind of pepper until you obtain a smooth cream.
Wash the zucchini and slice them very thinly with a mandoline. Season with oil, white dressing, lemon juice, salt, and pepper, and let rest for 10 minutes.
Toast the slices of bread on a grill or in the oven for a few minutes.
Spread the blue cheese cream on the slices of bread. Place the marinated zucchini on top, add the sun-dried tomatoes, and a few slices of Pecorino Canestrato del Pastore Nero.
Sprinkle each crostino with poppy seeds and a drizzle of raw oil.
For an extra twist, add a hint of
For a gourmet contrast:
Consume immediately to appreciate the crunchiness and freshness. You can prepare the cream and zucchini in advance, storing them separately in the fridge.
Italia, Toscana
| Energy (kcal) | 230.75 |
| Carbohydrates (g) | 24.19 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 10.43 |
| of which Saturates (g) | 3.78 |
| Protein (g) | 9.56 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.38 |
