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Zucchini, Fig, and Prosciutto Appetizer

A unique mixture of raw, cooked, crunchy, silky, sweet, salty, and bitter—this appetizer has it all.


2 Markon First Crop Zucchini, sliced lengthwise

4 figs, sliced

8 oz. prosciutto, thinly sliced and crisped

1/4 cup blue cheese, crumbled

8 oz. micro basil

2 Tbsp. extra virgin olive oil

Salt and freshly cracked black pepper, to taste

Edible flowers for garnish


Place two wide strips of raw zucchini side by side on a serving plate. Top with sliced figs, then crisp prosciutto. Sprinkle with equal portions of blue cheese and micro basil. Drizzle with olive oil and season with salt and pepper. Garnish with flowers and serve.