This recipe is brought to you by our friends from Stella Artois.
These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off.
See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made.
If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe.
A perforated sheet pan promotes airflow when making baked goods (ideally used along with a silicone mat), but here it's utilized to smoke your own cheese, which is so easy and so delicious you'll want to try doing the same thing for all sorts of other food, dairy and otherwise.Buy on Amazon. ›
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...