Antipasto Platter

This is a simple recipe you can do at home. It's pretty common in eateries around Italy.

Serves 4 to 5  Prep Time 10 minutes  Baking Time 15 to 20 minutes (for zucchini)

1 large baguette, sliced thinlyin bite-size pieces, toasted
1 cup tomato sauce
1/2 cup anchovies
1/2 melon, peeled and seeded
200 grams prosciutto crudo
        (raw but cured prosciutto)
1 medium zucchini
1 stalk celery, diced
1 medium carrot, diced
2 tablespoons breadcrumbs
1 tablespoon basil
olive oil
Parmesan cheese

1  Spread tomato sauce on toasted baguette. Top with tiny pieces of anchovies.

2  Slice melon in bite-size pieces. Wrap each piece in a strip of prosciutto crudo.

3  Cut zucchini into two, lengthwise. Scrape out the meat, and mix it with celery, carrots, and breadcrumbs.

4  Place the mixture back into the hollowed out zucchini shells. Sprinkle some olive oil and Parmesan cheese on top.

5  Bake in a P350ºF preheated oven for 15 to 20 minutes. Arrange the three antipasti in a platter or on a wooden cutting board.

Photography by David Hanson │ Produced by Divine Enya Mesina │ Prop Styling by Angelo Comsti │ Shot in Samantha Hontivero’s Elba Kitchen designed by smth/designs