Antipasti platter with bruschetta

Name: Antipasti platter with bruschetta
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 2 Courgettes (about 400 g); 2-3 Spring onions; 1 Garlic clove; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g smoked salmon; 200-250 g Schmand; 150 g Whole milk yoghurt; 1-2 TEASPOONS Horseradish (glass); 3 Paprika; 1 collar Carrots; 1 Cucumber; 1/2 Celery; 1 tweet melon; 100 g Parma ham; 1/2 bunch Parsley; 1-2 TABLESPOONS Lemon juice; 1 (approx. 400 g) Ciabatta bread; 7-10 Tbsp Dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

2 Courgettes (about 400 g)
2-3 Spring onions
1 Garlic clove
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g smoked salmon
200-250 g Schmand
150 g Whole milk yoghurt
1-2 TEASPOONS Horseradish (glass)
3 Paprika
1 collar Carrots
1 Cucumber
1/2 Celery
1 tweet melon
100 g Parma ham
1/2 bunch Parsley
1-2 TABLESPOONS Lemon juice
1 (approx. 400 g) Ciabatta bread
7-10 Tbsp Dill

Directions

1
Clean, wash and finely dice the zucchini and spring onions. Peel and chop the garlic. Brown everything in hot oil. Season with salt and pepper. Let cool off
2
Finely dice the salmon. Mix with sour cream, yoghurt and horseradish. Season to taste with salt and pepper. Clean or peel the vegetables, wash and cut them into longish pieces
3
Remove the seeds from the melon and cut into slices. Cover with ham. Wash and chop the parsley. Stir lemon juice into the zucchini. Cut bread into slices, roast. Spread with salmon cream or zucchini cubes. Garnish with dill. Arrange bruschetta, melon and vegetable sticks
4
Preparation time