Recipe courtesy of Tyler Florence
Episode: Pizza
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Antipasto Platter
Total:
1 hr 15 min
Prep:
30 min
Inactive:
25 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
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:
Grilled Sourdough:
Ricotta Spread with Honey Toasted Pine Nuts:
Antipasto Platter:

Directions

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.

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