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