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Recipe courtesy of Tyler Florence

Show: Tyler's Ultimate

Episode: Pizza

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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:

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

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.

My Private Notes

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