Antipasto Platter

• 1 small eggplant, thinly sliced
• extra virgin olive oil, to baste slices
• 12 teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped flat leaf parsley, to garnish Table cheeses
• 14 lb sharp provolone cheese
• 14 lb pepato
• 14 lb fontina
• 14 lb parmigiano-reggiano cheese
• 14 lb fresh mozzarella cheese
• 1 (16 ounce) jar roasted red peppers, drained
• 1 (15 ounce) canquartered artichoke hearts, drained well
• 1 (14 ounce) can button mushrooms, drained
• 1 garlic clove, crushed
• 12 lemon, juice of
• drizzle extra virgin olive oil
• 1 tablespoon chopped flat leaf parsley
• 12 tablespoon thyme
• salt & freshly ground black pepper
• 14 lb thinly sliced sopressata
• 14 lb thinly sliced capicola
• 14 lb thinly sliced pepperoni
• 14 lb thinly sliced genoa salami
• 12 lb black olives, from bulk olive bins any variety

1. Preheat a grill pan to high.
2. Brush eggplant slices with oil and place on grill.
3. Season with red pepper flakes, salt and pepper.
4. Grill eggplant 2 to 3 minutes on each side.
5. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
6. Wedge or cube table cheeses and arrange them on your antipasto platter.
7. Arrange sliced drained roasted red peppers next to your eggplant.
8. Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme.
9. Season artichokes and mushrooms with salt and pepper.
10. Set aside.
11. Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter.
12. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

eggplant, extra virgin olive oil, red pepper, salt, red wine vinegar, flat leaf parsley, provolone cheese, pepato, fontina, cheese, mozzarella cheese, red peppers, canquartered artichoke, button mushrooms, garlic, lemon, drizzle extra virgin olive oil, flat leaf parsley, thyme, salt, pepperoni, genoa salami, black olives

Taken from www.food.com/recipe/antipasto-platter-148393 (may not work)