Ingredients
Italian Herbed Oil
- 3/4 teaspoon red pepper flakes
- 1 teaspoon fresh ground black pepper
- 2 teaspoons oregano
- 1 1/2 teaspoons basil
- 2 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 2 cups Corto Olive Oil
Platter
- 2 zucchini, cut into 1/2” rounds
- 1 pound pencil asparagus, ends trimmed
- 1 jar, of drained roasted red peppers
- 1 jar, of marinated artichoke hearts, drained
- 1 jar, of sweet stuffed cherry peppers (I stuffed mine with Boursin)
- 1-pint baby heirloom or cherry tomatoes
- 8 ounces fresh mini mozzarella balls
- 4 ounces aged parmesan cheese, roughly cut
- 7 ounces each prosciutto and sopressata
- Assorted stick salamis, sliced into 1/4” discs
- Crostini and Crackers
Instructions
- To a jar or container, add all of the herbed oil ingredients and whisk to combine; set aside.
- Grill the zucchini and asparagus. Drizzle 2-3 Tablespoons of the herbed oil over top gently mixing to coat them. On a preheated grill at 400F, add the veggies and grill for 2-5 minutes on each side until just slightly tender. Set aside.
- To assemble the platter, place the fresh mozzarella balls into a bowl, and drizzle over 2-3 Tablespoons of herbed oil. Mix to combine. Place the bowl onto the platter,
- Next add most of the grilled veggies, tomatoes, parmesan, assorted meats, artichoke hearts, stuffed cherry peppers, pepperoncini, the rest of the grilled veggies, and the roasted peppers.
- Finish it off by drizzling more of the herbed oil all over the platter. Pour the remaining oil into a bowl for dipping.
- Serve with crostini, breadsticks, and crackers.
2752.3 g631.9 mg23.2 g5.9 g12.6 g30.6 mg