Antipasto Platter Recipe

Name: Antipasto Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 pounds mixed olives (queen, kalamata, ceringola); 1/2 pound finely sliced San Daniele ham; 1 (8-ounce) wheel Mt. Tam Triple Cream; 1 (12-ounce) Cypress Grove Chevre Truffle Tremor; 1 (8-ounce) wedge aged Monterey Jack cheese; 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

Servings: persons

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 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
1 (8-ounce) wheel Mt. Tam Triple Cream
1 (12-ounce) Cypress Grove Chevre Truffle Tremor
1 (8-ounce) wedge aged Monterey Jack cheese
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
Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes.
2
Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste.
3
Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks.
4
Remove to a large platter and drizzle with aged balsamic vinegar.
5
Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes.
6
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.
7
Begin by toasting the pine nuts in a dry skillet over medium heat.
8
Toss over low heat until golden brown, about 5 minutes.
9
Reduce heat to low and add the honey.
10
Mix well so the nuts get coated evenly and honey melts.
11
Allow to cool slightly, then add to a large bowl.
12
Add the ricotta, olive oil, mint and salt and pepper, to taste.
13
Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.
14
Arrange all the antipasto components on a large platter and serve.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Antipasto Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Platter

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