Toasts with Whipped Soft Sheep's Cheese, Marinated Zucchini and Egg

Prepare the ingredients and water. Prepare all the ingredients and bring water to a boil in a saucepan 🥒✨

Slice and salt the zucchini. Wash the zucchini, slice it into the thinnest possible slices, salt it and let it drain in a sieve.

Chop the herbs and garlic. Rinse the herbs and finely chop them, peel the garlic and press it.

Prepare the marinade. Add olive oil, mustard, lemon zest and juice from half a lemon, dill to a bowl and mix everything into a marinade.

Marinate the zucchini. Add the drained zucchini to the marinade, season with pepper and add salt if needed to taste.

Whip the bryndza cream. In a bowl, mix the bryndza, quark, milk, salt and pepper and whip into a smooth cream, then transfer to a piping bag or leave in the bowl.

Toast the bread. Cut two slices of bread in half and toast them in a toaster or in a pan with a drop of oil over medium heat for about 1-2 minutes on each side until golden brown.

Cook the egg. Place the egg in boiling water and cook over medium heat for 6.5 minutes.

Chill the egg. Prepare a bowl of ice water and after cooking, place the egg in it to cool for about 2 minutes.

Peel and halve the egg. Peel the egg and cut it in half.

Serve on a plate. Spread the bryndza cream on the toasted bread, add the marinated zucchini, half an egg, season with salt and pepper, drizzle with olive oil and serve 🍽️✨