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Courgette on tomatoes and leek salad rolls

Category:	Vegetarian
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	12 zucchini 150g mascarpone 12 tomatoes 9 tablespoons balsamic 1 ½ tablespoons finely chopped parsley 1 ½ tablespoons chopped chives 3 cloves garlic 3 tsp mustard 180 g fresh goat's cheese 3 leeks 3 tbsp. thyme leaves Pepper salt olive oil

Preparation:

Cut the zucchini lengthwise, then season with salt and pepper. Heat up some oil, add the crushed garlic, then fry the zucchini slices on both sides. When almost finished, sprinkle a few thyme leaves on top. Important: Make sure the zucchini’s colour does not change but are merely soft.

Now peel the 6 tomatoes, remove the seeds and cut into small cubes. Now blend the mascarpone with the goat cheese, the diced tomatoes, a little thyme, chives and parsley together.

In the meantime, the zucchini slices should be cold. Put the cheese crème on top and fix with toothpicks. Now clean the leek and cut finely, then blanch briefly with hot salted water.

Whisk the mustard and vinegar and add 375 ml olive oil drop by drop. Then season with salt and pepper and marinate the leeks with it. Slice the remaining tomatoes and put them on a plate. Put the marinated leek on top and finish with the zucchini rolls.