Famiglia Antipasto Platter

RECIPE CARD

Famiglia Antipasto Platter

Yield: 1 large board, serves 12 family style  |  Time: About 2 hours, mostly make-ahead

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Equipment

• Griddle or grill
• Food processor or blender
• Colander
• Foil
• Large serving board

Ingredients

Grilled Vegetable Medley (Vegan)

• Bell peppers (red, yellow, orange), halved and seeded
• Zucchini, sliced lengthwise
• Red onion, cut into wedges
• Eggplant, sliced into ½″ rounds
• Olive oil, kosher salt, black pepper

Roasted Garlic (Vegan)

• 3 heads garlic, tops sliced off
• Olive oil, salt

Baba Ganoush (Vegan)

• 3 large eggplants
• 3 cloves garlic, minced
• 3 tbsp olive oil
• Cumin, smoked paprika, salt to taste
• Fresh parsley to finish

Whipped Chèvre (Veg)

• 8 oz chèvre, room temperature
• 2 tbsp olive oil
• Fresh thyme and chives, chopped
• Salt and pepper

Green Basil Pesto (Veg)

• 2 cups fresh basil
• ½ cup Parmigiano Reggiano, grated
• ¼ cup pine nuts, toasted
• 2 cloves garlic
• ½ cup olive oil
• Salt and pepper

Roasted Red Pepper Pesto (Vegan)

• 3 large red bell peppers, roasted and peeled
• ¼ cup almonds, toasted
• 2 cloves garlic
• ¼ cup olive oil
• Salt and red pepper flakes

White Walnut Ricotta Pesto (Veg, 3× batch for 12)

• 1.5 cups walnuts, toasted
• 12 oz fresh ricotta
• Zest of 3 lemons
• 3 cloves garlic, finely grated
• 2 tbsp fresh oregano, finely chopped
• 6 oz Parmigiano Reggiano, finely grated
• ¾ cup extra-virgin olive oil
• Salt and black pepper

To Finish

• Pine nuts for the board
• Griddled Vegan Focaccia (see separate recipe)

Instructions

Grilled Vegetable Medley

1. Toss vegetables in olive oil, salt, and pepper.
2. Griddle over high heat until charred and tender. Work in batches to avoid steaming.
3. Cool and pack in layers. Arrange on the board day-of with roasted garlic and pine nuts.

Roasted Garlic

1. Drizzle garlic heads with olive oil and wrap tightly in foil.
2. Roast at 400°F for 45 minutes until soft and caramelized.
3. Squeeze onto the board at service.

Baba Ganoush

1. Char eggplants directly over flame or under the broiler until completely collapsed and the skin is blackened.
2. Cool, peel, and drain the flesh in a colander for 15 minutes.
3. Chop the flesh and mix with garlic, olive oil, and seasoning. Finish with parsley.

Whipped Chèvre

1. Whip chèvre and olive oil in a food processor until smooth and airy.
2. Fold in herbs. Season well.
3. Serve in a small bowl drizzled with olive oil.

Green Basil Pesto

1. Blend basil, pine nuts, garlic, and Parmigiano until coarse.
2. Stream in olive oil until smooth. Season.

Roasted Red Pepper Pesto

1. Blend all ingredients until smooth.
2. Adjust oil for consistency. Season well.

White Walnut Ricotta Pesto

1. Toast walnuts, cool, and roughly chop.
2. Combine all ingredients and mix until well incorporated.
3. Season generously. Refrigerate until service.

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Schossow Kitchen · schossowkitchen.com