Stuffed veal rolls with goat cheese and zucchini on tomato bruschetta

Name: Stuffed veal rolls with goat cheese and zucchini on tomato bruschetta
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1/2 Ciabatta bread (approx. 18 cm length); 4 TABLESPOONS Butter or margarine; 1 small zucchini; 6 Tomatoes; 1 small onion; 7 Stem(s) Basil; 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Fresh goat cheese; 16 discs Veal roast cold cuts

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1/2 Ciabatta bread (approx. 18 cm length)
4 TABLESPOONS Butter or margarine
1 small zucchini
6 Tomatoes
1 small onion
7 Stem(s) Basil
3 TABLESPOONS Lemon juice
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Fresh goat cheese
16 discs Veal roast cold cuts

Directions

1
Cut the ciabatta into 16 slices. Heat 2 tablespoons of fat in a large frying pan. Add 8 slices of ciabatta and roast on both sides until golden brown. Roast the remaining slices in the same way. Clean and wash the zucchini and cut into very thin slices.
2
Blanch briefly in boiling water. Take out and drain in a sieve. Wash, clean and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes. Peel and finely dice the onion.
3
Wash the basil, dab dry and cut into fine strips, except for about 3 stems for garnishing. Mix tomatoes, onion and basil with lemon juice and oil. Season to taste with salt, pepper and sugar.
4
Pour goat's cheese into a piping bag with a perforated spout. Cover veal roast cold cuts with slices of zucchini. Season with salt and pepper. Spray goat's cheese on top. Roll up roast veal. Put tomato salsa on the ciabatta slices, place roast veal rolls on top and garnish with basil.