Grilled Vegetables, Balsamic:
2 medium zucchini; sliced lengthwise,1/4-in
1 medium red pepper; cheeks removed from 3 si
1 eggplant; sliced, 1/4-in circles
extra-virgin olive oil
salt
black pepper
2 tablespoons aged balsamic vinegar; good quality
Grilled Sourdough:
1 loaf country sourdough; 3/4-in slices
extra-virgin olive oil
Mixed Olives:
1 1/2 pounds mixed olives; queen, kalamata, ceringo
Prosciutto:
1/2 pound san daniele ham; finely sliced
California Cheeses:
8 ounces mt. tam triple cream
12 ounces cypress grove chevre truffle tremor
8 ounces aged monterey jack cheese
Ricotta Spread, Pine Nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups whole milk ricotta; good-quality
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves; hand torn
sea salt
black pepper

Grilled Vegetables with Aged Balsamic:
1. 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.

Grilled Sourdough:
2. 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.

Ricotta Spread with Honey Toasted Pine Nuts:
3. 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:
4. Arrange all the antipasto components on a large platter and serve.