Here's an unusual dish that would make a wonderful addition to summer brunch or cocktail party, when zucchini, eggplant, and tomatoes are in ample supply. Just a little smoked salmon goes a long way to lending depth of flavor, and here some salmon is stuffed inside the cored tomato and more distributed atop the assembled dish before baking. A drizzle of honey adds a touch of sweetness. Serve with crackers or rustic bread.


  • bread (stale)
  • 1 bunch asparagus
  • 2 garlic cloves (minced)
  • 1 zucchini (sliced)
  • 1 eggplant (sliced)
  • smoked salmon (taste)
  • 1 tomato (cored)
  • 1 quark cheese
  • salt (to taste)
  • dried oregano
  • cheese (grated)
  • 1 apple (cubed)
  • peppers (slices)
  • olive oil (to taste)
  • honey (to taste)


  1. Preheat oven to 160 degrees Celsius.
  2. Line a dish with the stale bread.
  3. Blanch the asparagus in boiling water just to soften them.
  4. In a pan, saute the garlic, zucchini, and eggplant until golden brown.
  5. Place the sauted vegetables on a paper towel to drain the excess grease.
  6. Place some salmon inside the cored tomato.
  7. Place the quark cheese and tomato in the middle of the bread-lined dish. Season with salt and oregano.
  8. Garnish with grated cheese and asparagus.
  9. Arrange the zucchini, apple, eggplant, and peppers around tomato and quark cheese.
  10. Place strips of smoked salmon on top, to taste.
  11. Drizzle with olive oil and honey, and sprinkle with more oregano.
  12. Bake just until crispy.
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