Prep Time:
8 minutes
Cook Time:
12 minutes

This impressive-looking starter is easy to prepare. Look for zucchini about two inches in diameter. Start by slicing 18 zucchini rounds; you may have a few slices of zucchini to spare. Using the oil from Laura Chenel Thyme & Rosemary Marinated Goat Cheese, lightly grill the zucchini. Then, using more marinade from the cheese, cook the prosciutto in a skillet until crisp. Alternate layers of goat cheese and zucchini, then sprinkle with prosciutto, peas (fresh or frozen), pine nuts and mint. As a fun twist, swap eggplant for zucchini and use Jalapeño Chili Marinated Goat Cheese.

Recipe by Faith Gorsky, An Edible Mosaic

Featured Cheese
Thyme & Rosemary


  • 12 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese
  • 2 medium-large zucchinis, sliced into 1/2-inch thick rounds (see note)
  • 2 tablespoons extra-virgin olive oil, divided (see note)
  • 3 slices prosciutto, diced
  • 4 tablespoons sweet green peas (see note)
  • 2 tablespoons pine nuts, toasted until light golden in a dry skillet
  • 2 stalks fresh mint leaves (stems discarded)


1. Toss the zucchini with 1 1/2 tablespoons oil, and cook it until tender but not mushy on the grill or under the broiler (about 8 minutes under the broiler, flipping once halfway through). Cool to room temperature.

2. Add the remaining 1/2 tablespoon oil to a medium skillet over medium-high heat. Once hot, add the prosciutto and cook until crisp, about 2-3 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain any excess oil.

3. To assemble the stacks, place a zucchini round on a plate. Top with a goat cheese round, another zucchini round, another goat cheese round, and then a zucchini round on top (for a total of 3 layers of zucchini and 2 layers of goat cheese).

4. Sprinkle the prosciutto, peas, pine nuts, and mint on top of the stack and around the plate. Serve at room temperature.

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