Zucchini spread

Zucchini spread

I really love "aperitif" time, this moment before diner when you can have a sit, sip a fresh drink and eat a few things. It is for me part of the dinner, so anytime we have aperitif, diner is much lighter: a salad, a soup... I love to prepare snacks for that moment that are tasty and healthy (no peanuts/potato chips at home) and vegetable spreads are always a good option when I prepare baguette. They are very easy to prepare and variations never make them boring. When in a hurry the avocado spread is the best, when I have more time and I have adequate veggies I can prepare new things. This time I had big zucchinis so I cutted one in big chuncks, put them in a pan and cooked under cover at medium eat without adding water, oil nor anything, I also keep the skin for a vibrant green spread. Once the zucchini is soft, I drained them well and blended them to puree. Add a very little bit of olive oil, and seasonned with plenty of thyme. Served with frshly baked baguette and a bit of fresh ricotta (from a local farm) with salt and pepper. Addictive!

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Summer?

Summer?

Simple Japanese one-plate

Simple Japanese one-plate