Preparation: 15 min – Difficulty: Easy
Serves 4
12 cherry or datterini cherry tomatoes | 2 carrots | a new courgette | 2 ribs of green celery 4-5 radishes | A bunch of grass spring onion | 160 g of fresh goat cheese | A spoonful of white vinegar | 2 tablespoons of extra virgin olive oil | Peppercorns | Salt
1. Combine the slightly softened goat cheese in the mixer with a fork, a rib and a few washed and washed celery leaves, some chives, a pinch of salt, a pinch of pepper, vinegar and 2 tablespoons of oil. Run the mixer and whisk until soft. If it is too thick, dilute it with a teaspoon of warm water.
2. Peel the vegetables and the remaining celery, wash them and cut them into rather thick pieces, except the cherry tomatoes that you will leave whole and the radishes that you will slice thin. Put the vegetables on wooden skewers, alternating between them and a few washed and dried celery leaves.
3. Pour the goat’s cream into a bowl or into 4 wide and low glasses and serve it with the vegetable skewers.