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
• Extra-virgin olive oil
• 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

Instructions

1. For the 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.
2. For 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.
3. For the ricotta spread: 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. For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.