'Tyler fills a mouthwatering party platter with balsamic-topped roasted vegetables, an array of meats and cheeses and ricotta with mint and honey pine nuts! Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3wLG7Ro Subscribe to Food Network ▶ http://foodtv.com/YouTube Fried chicken, burgers, spaghetti and meatballs – if you\'re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler\'s Ultimate. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Antipasto Platter RECIPE COURTESY OF TYLER FLORENCE Level: Easy Total: 1 hr 15 min Prep: 30 min Inactive: 25 min Cook: 20 min Yield: 8 to 10 servings Ingredients Grilled Vegetables with Aged 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 tablespoons good quality aged balsamic vinegar Grilled Sourdough: 1 loaf country sourdough, cut into 3/4-inch thick slices Extra-virgin olive oil Ricotta Spread with Honey Toasted Pine Nuts: 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 Antipasto Platter: 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 Directions 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. 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. 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. For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #AntipastoPlatter Tyler Florence\'s Antipasto Platter | Tyler\'s Ultimate | Food Network https://www.youtube.com/watch?v=p2HlR_OqKls'
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