Culinary Workshop - Culinary Art - Nov.2007
Ingredients
| Cottage Cheese | 50g |
| Cream Cheese | 30g |
| Gorgonzola | 20g |
| Dried Tomato | 10g (Rehydrated with lukewarm water and soaked in olive oil) |
| Black Olives | 3 pieces |
| Anchovy Fillet | 1 piece~ |
Garnish & Side
| Zucchini | 1/2 ... Thinly sliced lengthwise, sprinkled with salt, and softened. |
| Shiso Leaves | 5 leaves ... Thinly sliced. |
| Balsamic Vinegar | As desired ... Slightly reduced in a pot. |
| Garlic Toast | As desired ... Thinly sliced bread spread with garlic and butter, lightly toasted. |
Instructions
- Mix the three types of cheese. Add coarsely chopped dried tomato through anchovy and mix lightly.
- Rinse the salted and softened zucchini, pat dry, and arrange on a plate. Place the cheese mixture from step 1 on top.
- Garnish with shiso leaves and balsamic vinegar. Serve with garlic toast.