Antipasto Platter

Name: Antipasto Platter
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps good quality aged balsamic vinegar; 340 grams Cypress Grove Chevre Truffle Tremor; 1 loaf country sourdough, cut into 3/4-inch thick slices; 227 grams wheel Mt. Tam Triple Cream; 1 eggplant, sliced into 1/4-inch thick circles; 2 Tbsps fresh mint leaves, hand torn; 227 grams finely sliced San Daniele ham; 227 grams wedge aged Monterey Jack cheese; 59 milliliters extra-virgin olive oil; 10 servings Extra-virgin olive oil; 680 grams mixed olives (queen, kalamata, ceringola); 118 milliliters orange blossom honey; 237 milliliters pine nuts; 1 red pepper, cheeks removed from 3 sides; 10 servings Salt and freshly ground black pepper; 10 servings Sea salt and freshly ground black pepper; 473 milliliters good-quality whole milk ricotta; 2 zucchini, sliced lengthwise into 1/4-inch thick planks

Antipasto Platter might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 25g of protein, 80g of fat, and a total of 857 calories. This recipe serves 10. If you have aged balsamic vinegar, olive oil, wedge aged monterey jack cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes.

Equipment you will use

Grill Pan

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.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Equipment you will use

Grill Pan

Grill

Bowl

Remove to a large platter and drizzle with aged balsamic vinegar.

Ingredients you will need

Aged Balsamic Vinegar

Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes.

Equipment you will use

Grill Pan

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.

Ingredients you will need

Olive Oil

Bread

Toast

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Pine Nuts

Ricotta Cheese

Spread

Honey

Equipment you will use

Frying Pan

Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl.

Ingredients you will need

Honey

Nuts

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Ricotta Cheese

Mint