Warm Zucchini Spoons with Blue Cheese Cream, Sautéed Grapes, and Hazelnut

Instructions

1. 1

   1. In a bowl, mix the crumbled blue cheese, Greek yogurt, 1 teaspoon (5 ml) lemon juice, a pinch of black pepper, and 1 teaspoon (5 ml) olive oil until you get a rustic but spreadable cream.

2. 2

   2. Heat a large skillet over medium-high heat for 1 minute, about 375°F/190°C surface temperature. Add half of the remaining oil and sear the zucchini with a pinch of salt for 2 to 3 minutes, turning once, until tender but still firm. Transfer to a platter.

3. 3

   3. In the same skillet, add the rest of the oil, the grapes, honey, fresh thyme, the remaining lemon juice, and a pinch of salt. Cook for 2 minutes over medium-high heat, around 375°F/190°C, until the grapes are warm and lightly blistered.

4. 4

   4. Arrange the zucchini half-moons as the base on a serving platter. Add a small spoonful of blue cheese cream on each piece.

5. 5

   5. Top with the sautéed grapes and finish with the toasted chopped hazelnuts, more black pepper to taste, and, if desired, a drizzle of the skillet juices. Serve warm.