Antipasto Platter

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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

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

Antipasto Platter:

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