Cooking Instructions
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Step 1
To make the marinade - In a glass jar, whisk together the
Extra-Virgin Olive Oil (60 mL)
,
Aged Balsamic Vinegar (30 mL)
,
Fresh Basil Leaves (12)
,
Fresh Oregano (2 g)
,
Fresh Thyme (2 g)
,
Garlic (1 clove)
,
Crushed Red Pepper Flakes (1 pinch)
,
Kosher Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 2
Add the
Zucchini (2)
and
Red Bell Peppers (2)
to a bowl. Toss with 3 tablespoons of the marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Step 3
Add the
Heirloom Tomatoes (450 g)
to another bowl and toss with the remaining marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Step 4
Preheat the grill to high. Grill the peppers and squash until light grill marks appear, for about 3 minutes per side.
Step 5
To assemble, arrange the
Burrata Cheese (to taste)
and
Gouda (to taste)
on a large board. Add the grilled veggies, tomatoes,
Prosciutto (to taste)
,
Soppressate (to taste)
,
Salami (to taste)
, and
Fresh Fruits (to taste)
around the cheese. If space allows, add
Crackers (to taste)
here and there. Or serve on the side in a small bowl.
