Zucchini, tomato and cheese carpaccio
- 2 2 tomatotomatoes
- 1 1 zucchini
- 2 tbsp 2 tbsp capers, drained
- 3½ oz. 100 g gouda cheese, in slices
- 2 tbsp 2 tbsp sesame seeds, toasted
- 2 tsp 2 tsp balsamic vinegar, syrup
- 1 tbsp 1 tbsp olive oil
- Core and chop the tomatoes. Cut the zucchini into thin slices.
- Heat a splash of olive oil in a skillet over medium-high heat. Add the zucchini. After a few minutes or when the zucchini is soft, add the tomatoes. Season with pepper and a little salt.
- Cook for 2 or 3 minutes more, until the tomato is soft but not saucy, then add the capers and let simmer for a few minutes.
- Place the cheese slices on top of one another and use a small ring mold or biscuit cutter to cut rounds of cheese.
- Place a large ring mold on each plate and fill it first with the vegetable mixture. Place a cut round of cheese over the vegetables.
- Finish with the sesame seeds and balsamic syrup.
If you cannot find balsamic syrup, you can make it yourself with regular balsamic vinegar. Boil the vinegar in a saucepan and let it reduce until you get a thick syrup.
Toasted sesame seeds
You can use natural sesame seeds but if you have some more time and want that extra flavor, Pascale recommends toasting them. Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper. Spread the sesame seeds on the prepared baking dish and bake for 6-10 minutes. Check the seeds frequently to make sure they're not burning. Let them become crispy. They should not become dark brown; take them out when they are lightly browned. If necessary, reduce the oven temperature and let them roast a little bit more. Make extras as you can keep them for a few days on a piece of waxed paper in a cool place and use them in other dishes. If they lose their crunch, put them back in the oven for a few minutes.