Zucchini-Wrapped Vermont Chèvre with Spicy Sprouts

1 . Stage

Using a mandolin, slice zucchini lengthwise about 1/8-inch thick. Lay out slices on a parchment-lined sheet pan. Lightly sprinkle salt onto zucchini slices and allow to rest 30 minutes.

2 . Stage

In a mixing bowl, combine goat cheese, zest, and herbs. Mix until thoroughly combined; season to taste with salt, black pepper, and cayenne. Note: Moisture content varies with cheeses. Mixture should be consistency of cream cheese; if it is too dry or crumbly, adjust by adding heavy cream or crème frâiche to mixture. Place mixture into a piping bag.

3 . Stage

To assemble hors d'oeuvres, pat salted zucchini strips dry with paper towels. Pipe cheese about thickness of a ball point pen along one of short ends of zucchini strip. Place a few slices of red pepper and a pinch of sprouts next to cheese on strip, and roll up strip so cheese, pepper, and sprouts are in center of roll. With a sharp knife, slice zucchini roll in half and stand rolls up, allowing cut side to be on bottom.