Goat Cheese, Zucchini and Za’atar Toasts
To make these open-faced sandwiches, we opted for a Breizh baguette, a soft-crust bread from Brittany. We’re spreading goat cheese over toasted slices of this baguette and topping them with zucchini ribbons and crunchy pomegranate seeds. A drizzle of homemade za’atar oil is the perfect finishing touch.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 tbsp za’atar spice mix
- 1 1/2 tsp (7.5 ml) honey
- 1 Breizh baguette
- 1/4 cup (60 ml) olive oil
- 2 zucchini, sliced into thin ribbons on a mandoline
- 10.5 oz (300 g) fresh goat cheese, at room temperature (see note)
- 1/4 cup (45 g) pomegranate seeds
- 2 tbsp mint leaves, finely chopped
Instructions
- In a small bowl, combine all of the ingredients. Set aside.
To make these open-faced sandwiches, we opted for a Breizh baguette, a soft-crust bread from Brittany. We’re spreading goat cheese over toasted slices of this baguette and topping them with zucchini ribbons and crunchy pomegranate seeds. A drizzle of homemade za’atar oil is the perfect finishing touch.