Food

Tip

Fresh, day-of focaccia is essential.

Balsamic Zucchini, Artichoke & Chèvre Focaccia

goop

The crispy sweet balsamic zucchini, creamy artichoke and goat cheese melt into the fresh foccacia in a delightful combination of flavors.

makes 2

1 large zucchini or 2 small-medium zucchini sliced thin lengthwise and then once in half

2-3 prepared artichoke hearts (either steam yourself or get a good-quality jar), torn into chunky pieces

2-3 tablespoons goat cheese

focaccia

extra virgin olive oil

balsamic vinegar

sea salt

freshly ground pepper

1. Season zucchini with salt and pepper and coat with olive oil and vinegar. Toss to mix.

2. Heat the barbeque, grill pan or broiler on high. Grill or broil for about 1-2 minutes on each side, until nicely charred.

3. Slice the focaccia lengthwise. Spread the chevre evenly on each side (or just one depending on your preference). Layer the artichokes evenly on the bottom piece of bread then layer the zucchini evenly on top of that.

4. Close and slice.

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