Name: Antipasto Platter
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Cuisine: italian
Ingredients: 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; 1 loaf country sourdough, cut into 3/4-inch thick slices; Extra-virgin olive oil; 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; 1 1/2 pounds mixed olives (queen, kalamata, ceringola); 1/2 pound finely sliced San Daniele ham; One 8-ounce wheel Mt. Tam Triple Cream; One 12-ounce Cypress Grove Chevre Truffle Tremor; One 8-ounce wedge aged Monterey Jack cheese

Directions

Watch how to make this recipe.

For the vegetables: 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.
For the 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.
For the ricotta spread: 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.
For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.

Antipasto Platter

Grilled Vegetables with Aged Balsamic:

Grilled Sourdough:

Ricotta Spread with Honey Toasted Pine Nuts:

Antipasto Platter:

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