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Ingredients Jump to Instructions ↓

  1. 2 zucchini , sliced lengthwise into 1/4-inch thick planks

  2. 1 red pepper , cheeks removed from

  3. 3 sides

  4. 1 eggplant , sliced into 1/4-inch thick circles

  5. Salt and freshly ground black pepper

  6. 2 tablespoons good quality aged balsamic vinegar

  7. 1 loaf country sourdough , cut into 3/4-inch thick slices

  8. Extra-virgin olive oil

  9. 1 1/2 pounds mixed olives (queen, kalamata, ceringola)

  10. 1/2 pound finely sliced San Daniele ham

  11. 1 (8-ounce) wheel Mt. Tam Triple Cream

  12. 1 (12-ounce) Cypress Grove Chevre Truffle Tremor 1 (8-ounce) wedge aged Monterey Jack cheese

  13. 1 cup pine nuts

  14. 1/2 cup orange blossom honey

  15. 2 cups good-quality whole milk ricotta

  16. 1/4 cup extra-virgin olive oil

  17. 2 tablespoons fresh mint leaves, hand torn

  18. Sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Arrange all the antipasto components on a large platter and serve.

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