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ZUCCHINI CARPACCIO WITH FARMHOUSE CHEESE

If you're like us, you always end up with too many zucchini's no matter how hard you try to use them up and give them to friends.  This was a recipe inspired last summer for a cooking demonstration at Gretchen's Kitchen Shop in Mt Vernon.  We demo'd it again at the Bellingham Farmers Market "Chef in the Market" and then again at the 2006 Slow Food Harvest Dinner.   It's so easy, you will find yourself making it again and again and again.

6-8 small, firm Zucchini or Summer Squash
2T fresh garlic
1/2 cup olive oil
Salt & Pepper
1/2# Farmhouse Cheese
2 Bow Hill Baguettes

Wash and trim ends off of zucchini.  Finely mince  garlic and set aside.  Using a mandolin,  slice zucchini lengthwise into paper thin strips.  Place into large bowl, toss with olive oil, salt, pepper and garlic.  Let zucchini sit for 15 minutes to soften and absorb flavors.  Shave cheese and set aside.  Cut baguette into 1/2 inch slices and set aside.

 Created by Sirius © 2007  All rights reserved.