Grilled strawberry cocktail picks

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  • 1 zucchini
  • 6-7 strawberries
  • Gruyère or Camembert cheese
  • Fresh basil
  • Cherry tomatoes

For the sauce:

  • ¼ cup raspberries
  • ½ tbsp vinegar
  • A piece of scallion
  • Salt and pepper
  • Sliced almonds, chopped
  • 2 tbsp water
  • 2 tbsp olive oil


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.