Description
Mini-meals "to the tooth" fresh, seasonal vegetables and toppings of cheese... with a surprise in the Greek style.
Ingredients
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Zucchini
3 piece
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Cherry tomatoes
10 piece
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Cheese
150 g
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Green olives
20 piece
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Sour cream
50 g
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Dill
2 Tbsp
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Olive oil
-
Cheese
50 g
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Sugar
0.5 tsp
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Lemon juice
1 tsp
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Salt
Cooking
Small zucchini or zucchini cut into thin longitudinal strips
Spread on a baking sheet and brush with olive oil and bake in the preheated oven for 5-10 minutes on the "grill" or "maximum"
Grate the cheese, add the soft cheese, sour cream, sugar, lemon juice, dill and salt (if needed). The filling consistency should be very liquid and should lag behind the hands
Shape the meatballs and put them in the pickle
The ball of cheese envelops the ribbon zucchini grilled
If there is a "balance" of toppings you can use for stuffing cherry tomatoes, carefully selecting the coffee with a spoon in them a flesh from the inside. Decorate a snack on top of a cranberry or red/black currants
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