Vegetarian Antipasti Platter

Ingredients:

• 2 – Zucchini slices
• 60 g – Cream cheese
• 20 g – pecorino cheese
• 30 g – ricotta cheese
• 20 g – buffalo mozzarella
• 60 g – grilled peppers (red/yellow/green)
• 30 g – Eggplant slices
• 30 g – sun dried Tomatoes
• 30 g – Parmigiano Reggiano
• 10 g – black/green Olives
• 20 g / 1 – mashed Potatoes with soft boiled Egg
• 20 ml – hollandaise sauce
• 04 tips – Butter blanched Asparagus spears
• 20 g – assorted Lettuce

Method:

  1. Grill the zucchini, eggplants and keep aside.
  2. Make a mixture of ricotta and herbs.
  3. Stuff the cheese mixture into the zucchini as rolls, eggplant rolls and stuffed peppers with pecorino .
  4. Arrange a small tomato mozzarella, mashed potatoes and soft boiled egg.
  5. Arrange the sundried tomatoes, olives and parmesan cheese.

Recipe courtesy of Suresh Thampy