For 4 people
500 g of fresh goat cheese in a colander, well drained
1 small bunch of fresh mint (keep a few leaves for decoration)
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 Wash the zucchini, cut off the ends, and finely grate it (it’s quick with a food processor).
2 Cut the tomatoes into small cubes, removing the seeds. Put them in a bowl and season with olive oil, balsamic vinegar, salt, and pepper. Mix well and set aside.
3 In a mixing bowl, mash the goat cheese with a fork, add the grated zucchini and chopped mint. Add salt and pepper. Mix well.
Finally, divide the tomato cubes among the verrines, fill them with the cheese mixture, and decorate with mint leaves. Refrigerate until ready to serve.