4 tablespoons pesto
4 cups fresh whole fat milk
1 cup heavy cream
1 tsp salt
Juice of 2 lemons
1 cup frozen peas
1 tbsp olive oil
Grissini (thin breadsticks)
Green and black olives
Thinly slice the courgettes lengthwise. Heat a grill pan and grill the courgette slices on both sides. Brush with a little pesto and roll up.
For the ricotta, heat the milk, cream and salt until it almost comes to a boil. Add the lemon juice and cover with lid. Leave for 15 minutes. Line a sieve with cheesecloth and pour in the mixture. Leave to drain for 2 hours, or until the ricotta has reached the desired consistency.
Place the peas in a heat proof bowl and pour over boiling water. Drain and place in ice water. Drain again, roughly mash with the back of a fork, and mix in olive oil, mint leaves and salt and pepper.
Put the carpaccio in an even layer on small plates. Shave over flakes of parmesan cheese, sprinkle over olive oil and finish with rucola leaves and freshly ground pepper.
Cut the ciabattas into 1 cm thick slices and grill in a dry grill pan until marked on both sides.
Halve the cherry tomatoes and serve with the burrata. Layer the salmon with lemon slices and apple capers. Wrap the Serrano ham around the grissini.
Serve the antipasti on a board or small plates, for everyone to make their own bruschetta.