Cashel Blue Zucchini bites.
Continuing from yesterday’s post on easy appetizers, I thought I’d add another one for you that’s tried and tasted by my sweetheart Bill, and some dear friends who are only too willing to pop over and open their mouths to whatever is on the table. These Cashel Blue zucchini bites are made with an Irish blue cheese that has a creamy subtle taste with a blue edge. It melds perfectly with the zucchini and cherry tomato. If you cant find Cashel use your favorite blue cheese.
The first time I tasted Cashel Blue was at my friend’s delicatessen and cafe called ‘Country Choice.’ Peter and Mary Ward run this renowned delicatessen and cafe in the town of Nenagh, in Tipperary. If you are visiting Ireland and Tipperary make sure to pop in and say hello, have a cup of coffee and a slice of of apple tart and cream.
Recently while shopping in the Ralph’s market in south Palm Springs, I was delighted to see they had expanded their cheese section and had some wonderful artisanal cheese from American small farms and Europe. The Cashel blue looked up at me like an old friend, and my heart skipped a beat as I picked it up and gave it a squeeze as I placed it in my cart. I knew exactly what I was going to make for Thursday’s happy hour.
Cashel Blue Zucchini bites
- 5 small zucchini washed and dried and sliced in 1/2 inch rounds
- Basket of cherry tomatoes sliced thin
- Basil leaves sliced thin
- 1/4 pound of blue cheese
- Parmesan, finely grated to sprinkle on top
- salt and black pepper
- preheat oven to 400º
- line a baking sheet with parchment paper.
- With a melon baller or small teaspoon scoop out the center of each zucchini slice, take care to keep the bottom intact.
- Place about 1/2 tsp blue cheese in the center of each zucchini slice press slightly
- Place a tomato slice on top and sprinkle with the Parmesan cheese and a scattering on basil
- Season lightly with salt and pepper
- Bake for about 5 minutes or so till cheese is melted and zucchini still has a wee bite.
Serve at once.
You can prepare this early in the day and refrigerate. When ready to serve, pop into the oven.