Zucchini Carpaccio

Monday, monday, glorious monday! Still on vacation, thankfully. Here's a nice little summery starter. I like having small, vegetarian starters now that we use the barbecue so much and usually serve lots of meat for the main course. In fact, I like small, vegetarian starters pretty much all the time - it's nice starting the meal with something really light. This is very flavorful too, and additionally, it looks very pretty. Above all, it takes about five minutes to make, so even the most hazzled host can do it. You could even do a much bigger version on a pretty plate, for a buffet.

Zucchini Carpaccio
Serves 4 as a small starter

1/2 zucchini
20 gram västerbottensost or other sharp cheese (a young parmesan would be nice)
1/2 tbsp cold-pressed rapeseed oil
sea salt
1/2 tbsp crema di balsamico

Slice the zucchini very finely on a mandolin, and arrange on four small plates. Drizzle with rapeseed oil and crema di balsamico, and top with a scattering of sea salt and thinly sliced cheese.

Recipe in Swedish:
Zucchinicarpaccio