Antipasto Platter

• 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.

zucchini, red pepper, eggplant, extravirgin olive oil, salt, aged balsamic vinegar, country sourdough, extravirgin olive oil, mixed olives, ham, cream, grove chevre, aged monterey, nuts, orange blossom honey, milk ricotta, extravirgin olive oil, mint, salt

Taken from www.foodnetwork.com/recipes/tyler-florence/antipasto-platter-recipe.html (may not work)