Tuesday, August 5, 2014

Zucchini and Goat Cheese Flan

I love appetizers and desserts that are individually proportioned. When added to a buffet of party food, they always look more appealing and are easier to serve than something that people have to cut into. When served at a dinner party, I always feel that thought was put into the presentation of the dish. I was so excited when I got the chance to use one of my favorite appetizer recipes with the Good Cook Dessert Bar Pan. I love the square shape of the cups and the pan makes 12 appetizer servings. Add a side salad for a light lunch. This recipe is quick to put together and can be served at room temperature.

Zucchini and Goat Cheese Flan
by Tonda

3 medium zucchini, approximately 1 pound, sliced into 2 mm rounds
14 ounces goat cheese
3 eggs
2 Tablespoons basil, chopped fine
1 Tablespoon creme fraiche (or sour cream)
Pepper to taste

Preheat the oven to 350°F. Steam the zucchini rounds for approximately 5 minutes. While the zucchini is steaming, mix the goat cheese, eggs, basil, creme fraiche and pepper with a whisk. I found that the plastic mixing bowl from Good Cook was the perfect size to do this task. The non-slip rubber bottom and handle on the side of the bowl are an added bonus when hand mixing. Allow the zucchini to cool enough to handle and julienne the rounds. Start with the zucchini and alternate two layers of zucchini and two layers of the cheese mixture to each of the 12 cups in the Good Cook Dessert Bar Pan. I used the large Silicone Spatula from the Good Cook Silicone Spatula, 2-pack to scrape out every last bit of the cheese mixture from the bowl. It worked like a charm! Bake for 30 minutes. When done, the flan will be inflated, golden, and cooked in the center. Allow to cool in the pan for approximately 10 minutes before removing. Serve warm or room temperature with your favorite marinara.

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