INGREDIENTS FOR 4 PEOPLE:
  • 1 pack Casa Modena Antipasto Misto 125 g
  • 200 g Italian focaccia, cut into 12 pieces (alternatively baguette slices)
  • 40 g chickpeas (cooked)
  • 20 g olive oil
  • 1-2 sprigs of parsley
  • 4 pcs. cocktail tomatoes
  • 40 g avocado (pitted)
  • ½ lemon
  • 3-4 stalks of chives
  • 4 Parmesan slivers
  • some Aceto Balsamico di Modena
  • Salt and pepper

1

Mix the cooked chickpeas and half of the olive oil with the blender until smooth and creamy, mix with the chopped parsley and season with salt and pepper. Put one teaspoon of the cream on a square piece of focaccia together with a slice of coppa.

2

Core the cocktail tomatoes and cut into small cubes with the avocado. Mix both with the remaining olive oil, lemon juice and the chives sliced in small rings and season with salt and pepper. Arrange the vegetable mixture on the focaccia together with the Salame Milano.

3

Serve one slice of prosciutto crudo with a piece of Parmesan cheese on a piece of focaccia and decorate with a few drops of balsamic vinegar.

The recipe was prepared with:

ANTIPASTO MISTO 125 G

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