ingredients

4 zucchini
4 large slices of Bayonne ham, not too thin
1 log (240 g) goat cheese
2 cloves garlic
1 tbsp. to s. olive oil

Equipment

board 1 knife
1 large jumper

Steps

Step 1

In advance: slice zucchini into thin slices. Cut the ham into strips.

2nd step

5 min before serving : heat the oil in the pan. Brown the zucchini, stirring often, just as they begin to soften. Add the pressed garlic, salt little, pepper the mill, mix.

Step 3

1-2 min before serving: add the Bayonne ham and the sliced ​​goat cheese, stir carefully. As soon as the cheese begins to melt, serve.

tips

Bayonne ham.

Practical in cooking: it is the least salty European dry hams. Produced only in the Adour Basin, between Atlantic, Pyrenees and Adour, it carries the PGI (Protected Geographical Indication).

Goat .

An anonymous log can be used, or a slightly dried Touraine sainte-maure may be used, with its very fine ash crust.