To make the marinade - In a glass jar, whisk together the
Extra-Virgin Olive Oil (1/4 cup)
Aged Balsamic Vinegar (2 Tbsp)
Fresh Basil Leaves (12)
Fresh Oregano (1 Tbsp)
Fresh Thyme (1 Tbsp)
Garlic (1 clove)
Crushed Red Pepper Flakes (1 pinch)
Kosher Salt (to taste)
Ground Black Pepper (to taste)
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.
Heirloom Tomatoes (2 1/2 cups)
to another bowl and toss with the remaining marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Preheat the grill to high. Grill the peppers and squash until light grill marks appear, for about 3 minutes per side.
To assemble, arrange the
Burrata Cheese (to taste)
Gouda (to taste)
on a large board. Add the grilled veggies, tomatoes,
Prosciutto (to taste)
Soppressate (to taste)
Salami (to taste)
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.