Name: Zucchini and Goat Cheese Stacks with Fresh Mint, Pine Nuts, and Crispy Prosciutto
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 6 stacks/6 appetizer-sized servings
Ingredients: 2 medium-large zucchinis, sliced into ½-inch thick rounds (see Note); 2 tablespoons extra-virgin olive oil, divided (see Note); 3 slices prosciutto, diced; 12 rounds Laura Chenel’s Marinated Cabecou Goat Cheese in Herbs; 4 tablespoons sweet green peas (see Note); 2 tablespoons pine nuts, toasted until light golden in a dry skillet; 2 stalks fresh mint leaves (stems discarded)