Starters Recipe

Prep tomatoes

Core and finely dice the ripe tomatoes, then place in a medium bowl. Add the finely diced red onion, minced garlic, and julienned basil.

Add olive oil, balsamic vinegar, salt and pepper to the tomato mixture. Gently toss to combine. Taste and adjust seasoning. Let sit 10–15 minutes at room temperature to marinate.

Slice the baguette into 12 slices about 1/2 inch thick. Brush each side lightly with butter or olive oil.

Toast the slices on a hot skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Rub each warm toast with the cut side of a garlic clove if desired.

Spoon the marinated tomato mixture onto the toasts just before serving to prevent sogginess. Serve immediately.

In a small bowl or the bowl of a food processor, combine the soft goat cheese, softened cream cheese, and heavy cream.

Add lemon zest, minced chives, minced parsley, salt and pepper. Blend or whip until smooth and spreadable, about 30–45 seconds in a food processor or 2–3 minutes with a hand mixer.

Taste and adjust seasoning. Transfer to a serving bowl, drizzle a little olive oil on top if desired and sprinkle a few extra chives. Serve with remaining toasted baguette slices or crackers.

Pat the zucchini sticks dry with paper towels to remove excess moisture—this helps them crisp.

Set up a three-bowl breading station: bowl 1 with flour (season lightly with 1/4 tsp salt and a pinch of pepper), bowl 2 with beaten eggs, bowl 3 with panko breadcrumbs combined with grated Parmesan, garlic powder, paprika, remaining salt and pepper.

Working in batches, dredge zucchini sticks first in flour, shaking off excess, then dip into beaten eggs, then press into the panko-Parmesan mixture until well coated.

Heat a heavy skillet with 1/4–1/2 inch oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Carefully add coated zucchini in a single layer without crowding and fry 2–3 minutes per side until golden brown. Use tongs to turn.

Transfer fried zucchini to a paper towel-lined tray to drain and sprinkle immediately with a little extra salt. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Alternatively, for a lighter version, bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, flipping halfway, until crisp and golden.

Serve hot with lemon wedges and the dipping sauce.

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, salt and pepper until smooth.

Taste and adjust acidity or seasoning. Chill for 10–15 minutes to let flavors meld, then serve alongside zucchini fries.