Antipasto Platter Recipe | Tyler Florence | Food Network

Ingredients

• 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
• 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 1/2 pounds mixed olives (queen, kalamata, ceringola)
• 1/2 pound finely sliced San Daniele ham
• One 8-ounce wheel Mt. Tam Triple Cream
• One 12-ounce Cypress Grove Chevre Truffle Tremor
• One 8-ounce wedge aged Monterey Jack cheese