Smokey Melts

Are you sitting down?  Seriously, get ready, because I am about to tell you the secret to pure bliss!  These Smokey Melts are one of my favorite things in the world and Mike and I make them about once a week in the summer when we can get everything fresh at the farmer’s market.  The rest of the time we just pine for them, and dream of tomato season because not much can compare to this perfection.  The best part is that they only take about 10 minutes to make and a whole plate like this is about 250 calories if my nifty little iPod app is correct.

Ingredients:

  • 1 Fresh Zucchini
  • 1 Ripe Tomato
  • Fresh Whole Basil Leaves
  • Smoked Gouda (or Fontina or Mozzarella, but Gouda is my favorite…the key word is “smoked”)
  • 1 Tbs Olive Oil
  • Salt

Slice the zucchini into rounds about 1/3″ thick, coat them lightly in olive oil and place them on a cookie sheet under the broiler on low for about 4-5 minutes until they just start to soften and brown.  Meanwhile be picking out your basil leaves, one per zucchini round. and slicing your smokey cheese into small squares.  You want them to be just big enough to melt on the zucchini and almost cover the round.

After 4 mins in the oven, take out the zucchini and flip each round upside down.  Then place a basil leaf on each one and a slice of cheese on top.  The cheese will hold the basil in place.  Now put them back in the oven under the low broil just until the cheese melts.

Place a fresh slice of tomato on top, salt them to your liking, and try not to lick the plate…I dare you!

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3 responses to “Smokey Melts

  1. sounds super delish. i’ll have to taste test this one.

  2. Definitely need try these. Hopefully, we can steal some tomatoes from a local garden since we had to pull ours. Okay, we’ll actually buy them.

    I’m curious as to how they smoke cheese like that. Do they use “liquid smoke” and is “liquid smoke” safe & natural?

    • I know a certain someone who is in Tuscany right now making us all jealous, and he just happened to give me access to his tomato garden while he’s out of town…I’ll let you know if the little guys are ripe yet 🙂

      As for the smoke, that’s a very good question. I have a friend who uses a wood burning smoker, but their appear to be multiple methods. I will research smoking methods and write up a post about it. Thanks for the suggestion…stay tuned

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