Antipasto Platter

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
25 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Grilled Vegetables with Aged Balsamic:
  • 2 zucchini, sliced lengthwise into 1/4-inch thick planks
  • 1 red pepper, cheeks removed from 3 sides
  • 1 eggplant, sliced into 1/4-inch thick circles
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons good quality aged balsamic vinegar
  • Grilled Sourdough:
  • 1 loaf country sourdough, cut into 3/4-inch thick slices
  • Extra-virgin olive oil
  • Mixed Olives:
  • 1 1/2 pounds mixed olives (queen, kalamata, ceringola)
  • Prosciutto:
  • 1/2 pound finely sliced San Daniele ham
  • California Cheeses:
  • 1 (8-ounce) wheel Mt. Tam Triple Cream
  • 1 (12-ounce) Cypress Grove Chevre Truffle Tremor
  • 1 (8-ounce) wedge aged Monterey Jack cheese
  • Ricotta Spread with Honey Toasted Pine Nuts:
  • 1 cup pine nuts
  • 1/2 cup orange blossom honey
  • 2 cups good-quality whole milk ricotta
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, hand torn
  • Sea salt and freshly ground black pepper
Directions
Grilled Vegetables with Aged Balsamic:

Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.

Grilled Sourdough:

Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.

Ricotta Spread with Honey Toasted Pine Nuts:

Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.

Arrange all the antipasto components on a large platter and serve.


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    Antipasto Platter

    Recipe courtesy of Ina Garten