Green Goddess Chevre & Zucchini Recipe

Trim the ends off the zucchini and slice lengthwise into 1/4-inch thick planks. Pat dry with paper towels.

In a small bowl, whisk together the white wine vinegar, water, sugar, and crushed red pepper (if using) until sugar dissolves.

Lightly oil the zucchini planks with 2 tablespoons olive oil and season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Heat a grill pan or outdoor grill over medium-high heat. Grill zucchini about 2–3 minutes per side until marked and tender but not mushy. Remove to a tray and let cool 5 minutes.

Place the warm grilled zucchini in a shallow dish or container and pour the vinegar brine over them so they are half-submerged. Let sit at room temperature for 15–20 minutes to pick up flavor (can refrigerate up to 2 hours). Drain before assembling.

In a food processor, combine the 6 oz chevre, parsley, chives, tarragon, lemon juice, olive oil, and Greek yogurt if using.

Pulse until smooth but still slightly textured, scraping down sides as needed. Taste and season with 1 tsp salt and 1 tsp black pepper (adjust to taste). If mixture is too thick, add up to 1 tablespoon water or olive oil to reach spreadable consistency.

Transfer the green goddess chevre to a bowl and refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Thinly shave the red onion using a mandoline or sharp knife. Place shaved onion in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Lightly brush the Baker's Field Goodwich slices with 1 tbsp extra virgin olive oil and toast them in a skillet or oven at 375°F (190°C) for 6–8 minutes until golden and crisp.

Spread a generous layer (about 1.5 tablespoons) of the green goddess chevre on each slice of toasted bread.

Arrange 2–3 grilled pickled zucchini planks on each slice over the chevre.

Top with a small handful (about 1/4 cup) of pea tendrils and a few shaved onion rounds.

Finish with a light sprinkle of lemon zest and optional microgreens, and a drizzle of extra virgin olive oil or a grind of black pepper.

Serve immediately while bread is still crisp. Leftover components (chevre and pickled zucchini) will keep refrigerated for up to 2 days.