Antipasto Platter

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 12 ounce cypress grove chevre truffle tremor 
• 1 loaf country sourdough cut into 3/ slices
• 8 ounce wheel mt. tam triple cream 
• 1  eggplant sliced into 1/ circles
• 2 tablespoons mint leaves fresh
• 0.5 pound san daniele ham finely sliced
• 8 ounce wedge aged monterey jack cheese 
• 0.3 cup olive oil extra-virgin
• 10 servings olive oil extra-virgin
• 1.5 pounds olives mixed (queen, kalamata, ceringola)
• 0.5 cup orange blossom honey 
• 1 cup pinenuts 
• 1  pepper red
• 10 servings salt and pepper black freshly ground
• 10 servings sea salt and pepper black freshly ground
• 2 cups milk ricotta whole
• 2  zucchini sliced lengthwise into 1/ planks

Equipment

• bowl
• frying pan
• grill
• grill pan

Directions

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. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks.
3. Remove to a large platter and drizzle with aged balsamic vinegar.
4. Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes.
5. 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.
6. 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.
7. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl.
8. 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.
9. For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.