Zucchini Rounds With Gorgonzola

Cooking Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Wash the zucchini and slice them into 1/2-inch rounds. With a melon baller, scoop out the center of each slice of zucchini, leaving the bottom of each round intact.

Place 1/2 teaspoon of Gorgonzola on each zucchini round. Next, position a slice of cherry tomato on each round; top with a tiny leaf of basil, and sprinkle with Parmesan cheese and pepper.

Place the zucchini rounds on the baking sheet and bake for 5 to 7 minutes. The cheese should be melted but not browned. Garnish with fresh baby basil leaves. Serve immediately.

Wine Pairing(s)

Chateau Souverain Cabernet Sauvignon

Cordier 'Chateau Meyney' Saint-Estèphe Cru Bourgeois

Vietti Castiglione

Heath 'Lizard Flat' Chardonnay

Cosentino "The Cab"

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Chateau Du Grand Chambellan 'Lalande De Pomerol'

Chimney Rock Reserve Cabernet Sauvignon

Cinzano Asti

Chateau Puybarbe 'Tradtion' Côtes de Bourg