Ham Roll

Preparation:

Preparation: Trim and wash the courgettes; cut them lengthwise into 3 mm thick slices which you will collect in a bowl. Season them with half a spoonful of oil, salt, pepper and a pinch of chopped aromatic herbs. Turn them over to allow them to take on the flavours, then pass the slices onto a very hot grill, keeping them on each side for a minute. Remove them as soon as they are ready. In a second bowl, mix the ricotta, flavoring it with 7 chopped chives and a pinch of salt and pepper. Arrange the slices of ham, which must be a bit thick, in 3 slightly overlapping rows of 3 slices each: you will obtain a fairly regular rectangle. Spread it with the ricotta and cover this for two thirds with the grilled slices. Roll up the rectangle on itself from the shortest side covered with zucchini; the part free from vegetables will be the last to be rolled up: in this way the ricotta will serve to stop the roll. Wrap it in transparent film and put it in the freezer for 30 minutes and then in the fridge, even for 24 hours (you can therefore prepare this appetizer the day before if you wish). When serving, cut the slices of bread into discs that you will toast in the oven. In the meantime, remove the roll from the film, cut it into 12 slices and place them on the toasted bread discs. Serve immediately.