TF's Antipasto

Ingredients:

Ingredients for grilled vegetables with balsamic:
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 T good quality aged balsamic vinegar

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Ingredients for grilled sourdough:
1 loaf country sourdough, cut into 3/4-inch thick slices
extra virgin olive oil

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Mixed Olives: 1 1/2 pounds mixed olives (queen, kalamata, ceringola)

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Prosciutto:
1/2 pound finely sliced San Daniele ham

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California cheeses:
1 (8-ounce) wheel Mt. Tam Triple Cream
1 (12-ounce) Cypress Grove Chevre Truffle Tremor
1 (8-ounce) wedge aged Monterey Jack cheese

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Ingredients for ricotta spread with honey-toasted pine nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups whole milk ricotta
1/4 cup extra virgin olive oil
2 T fresh mint leaves, hand torn
sea salt and freshly ground black pepper

Preparing the grilled vegetables:
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.

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Preparing the sourdough:
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.

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Preparing the ricotta spread with honey-toasted pine nuts:
Toast 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.

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

Serves 8 to 10