For the sauce:
Mix all the ingredients together in a blender, except for the sliced almonds. Blend until smooth and set aside.
Slightly toast the almonds in a pan, then allow to cool and mix with the sauce.
Dice the zucchini and grill over high heat on all sides (you can also use a grill). Add salt to finish and set aside.
Assemble the cocktail picks by alternating zucchini, basil, cherry tomatoes, strawberries and cheese.
Serve with raspberry sauce, toasted sliced almonds and minced basil.