Antipasto Platter

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 25 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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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

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.

Antipasto Platter

Antipasto Platter

Antipasto