Entertaining with Ease: Grilled Zucchini & Goat Cheese Fire Crackers

By Mark Hardin

This recipe is perfect for any occasion and is always on my catering options lists. It is something I came up with years ago and people love it!

This can be prepared ahead of time and eaten as an appetizer. Once made, it can hold in the refrigerator for 24 hours before it starts to lose its appeal. It is very versatile and can be made for most meals during all seasons.

Grilled Zucchini & Goat Cheese Fire Crackers
(Makes 1 dozen)

Ingredients:

3-4 Large Zucchini

3 Tbsp Extra virgin Olive oil

1 Tbsp fresh thyme

Salt and pepper

1 large “log” of your favorite goat cheese (at room temp)

½ Cup sour cream

Garlic powder

Lemon zest from ½ lemon finely grated

2 Tbsp lemon juice

1 small red bell pepper

Instructions:

1. Clean zucchini with water then, using a mandoline or just a kitchen knife, slice the zucchini the long way about ¼ inch thick. When done with all your zucchini, toss with oil, thyme, salt and pepper. Let marinate for 30 minutes.
2. When ready, turn on your grill and get it nice and hot. Turn the grill down once hot to medium and carefully lay the zucchini on the grill. Careful not to burn them. Once they have nice grill marks, flip over and repeat on the other side. Let cool completely before the next step.
3. While zucchini cools, place goat cheese in a mixing bowl with sour cream, garlic powder, lemon juice and zest. Mix until well whipped and airy. I recommend a standing mixer for this.
4. When whipped, take a piping bag with a pastry tip inserted (you can also use a zip lock bag with a corner cut a bit). Fill bag with whipped goat cheese mix.
5. Lay zucchini out on a cutting board and pipe a 1 inch - 1 ½ inch mound on the closest end of zucchini. Then roll away from you trying to keep the goat cheese inside the zucchini tube you're making. The zucchini should stick to itself however it wont add a smear of goat cheese to act like glue.
6. Slice a piece of bell pepper then trim it and cut small “wicks” for the firecracker effect. Arrange and enjoy!

Chef Mark Hardin attended culinary school at Newbury College in Boston and has worked in fine establishments including the Hawthorne Hotel in Salem, Massachusetts. Now married with 11 year-old twins, Mr. Hardin runs The Purple Fig, a personal chef business out of Dover.

Editor's note: Use extra caution with an outdoor grill this season and do not leave it unattended. Indoor grilling can also be an option.

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