Antipasti sharing platter

Ingredients antipasti (4 servings)

• 8 Aviko Mozzarella Sticks
• 8 Aviko plant-based Chicken Pops
• 8 Aviko plant-based Cheez Onion Rings
• 8 Caprese skewers with cherry tomatoes & mini mozzarella*
• 50 g prosciutto di San Daniele
• 50 g spianata romana
• 1 portion mini burrata with lemon-basil olive oil*
• 50 g Parmesan cheese or pecorino cheese
• 1 portion garlic-chilli prawns*
• 1 focaccia

Sauces

• 1 portion of rocket pesto*

Preparation method

Chicken pop caprese sticks - 8 pieces*

• Prepare the Chicken pops according to the instructions. Thread 8 tapas skewers with the Chicken pops, 8 cherry tomatoes and 8 balls of mini mozzarella. Garnish with a little rocket pesto if desired.

Miniburrata with lemon-basil olive oil - 4 portions*

• Scrub 1 lemon clean and grate the yellow rind from the fruit. 
• Chop the leaves of 1 basil sprig. Mix the lemon zest and chopped basil with 75 ml extra virgin olive oil. 
• Drizzle 4 mini burrata’s with a little lemon-basil olive oil just before serving. Store the lemon basil oil in a clean bottle in a cool place (out of the fridge)

Hot garlic chilli prawns - 4 servings*

• Preheat the oven to 220 ºC. Pat 500 grams of large raw prawns well dry with kitchen paper and place them on the baking tray. Drizzle them with 3 tablespoons of olive oil. 
• Roast the prawns in the preheated oven for 15 to 20 minutes until done. 
• Meanwhile, whisk together a marinade of the juice and zest of 1 lime, 1 pressed clove of garlic, ½ teaspoon of dried chilli flakes and 6 tablespoons of extra virgin olive oil. 
• Spoon the prawns through the marinade. Keep the prawns covered in the refrigerator.

Rucola pesto - 4 portions*

• Puree in a food processor or with a hand blender, 30 grams of rocket with 2 cloves of garlic, 2 tablespoons of pine nuts and 150 ml of extra virgin olive oil. 
• Stir in 50 grams of grated Parmesan cheese and season the pesto with salt and pepper. Store the pesto in a clean jar in the fridge