Ingredients

Tomato Jam

• 1 teaspoon grape seed oil

• 2 Tablespoons minced shallot

• 1 Tablespoon brown sugar

• 1 Tablespoon balsamic vinegar

• 1/4 teaspoon smoked salt

• 1/4 teaspoon red pepper flakes

• 1 can (28 ounces) fire roasted, diced, or crushed tomatoes (if using diced, drain)

• 1/2 teaspoon fresh thyme leaves, chopped

Whipped Chevre

• 4 ounces chevre, softened

• 4 ounces cream cheese, softened

Zucchini Steaks

• 4 medium zucchini squash, cut on the bias into 3/8ths-inch thick planks or steaks, about 8 steaks per zucchini

• neutral oil, for brushing

• salt and fresh pepper

• fresh thyme leaves, for garnish

Instructions

Tomato Jam

Heat a small saucepan, on a Wolf Burner, over medium heat. Add the oil and shallots to the saucepan. Stir and cook until the shallots are translucent but not yet browned, about 2 to 3 minutes. Stir in the sugar, vinegar, and seasonings. Stir until the sugar has dissolved. Add the tomatoes, bring to a simmer, and cook for 10-12 minutes or until slightly thickened. Cool completely and store in the refrigerator for up to 3 weeks.

Whipped Chevre

Combine softened cheeses in a bowl. Using a hand mixer, whip cheeses on medium speed until combined. Turn the mixer to high and whip for 1-2 minutes more until light and fluffy. Reserve while preparing the zucchini steaks.

Zucchini Steaks

Heat the grill pan, Wolf Charbroiler, or grill on medium-high heat. Brush both sides of each zucchini steak with neutral oil and season with salt and pepper. Grill for 1-2 minutes on each side until grill marks appear, taking care not to overcook. Serve with a spoonful of tomato jam and a small dollop of the whipped chevre.