Zucchini Carpaccio

3 small   Zucchinis
2 tbsp 30 ml   Olive Oil
2 tbsp 30 ml   Flavoured Vinegar (such as Raspberry, Currant etc..)
1 tsp 5 ml   Sea Salt
1 tsp 5 ml   Cracked Black Pepper
0.25 cup 60 ml   Goat Cheese

1. Wash and slice the zucchinis extremely thin, and arrange in a circular fashion on a small platter. Drizzle with the flavoured vinegar (or balsamic would do too) and the olive oil, and dust with sea salt and pepper. Likewise, scatter with the soft chevre. Now cover the platter with a layer of loose saran wrap and refridgerate for 10 ish minutes.

2. Serve this simple dish with a loaf of sliced baguette.