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/3wLG7RoSubscribe to Food Network ▶ http://foodtv.com/YouTubeFried 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 PlatterRECIPE COURTESY OF TYLER FLORENCELevel: EasyTotal: 1 hr 15 minPrep: 30 minInactive: 25 minCook: 20 minYield: 8 to 10 servingsIngredients Grilled Vegetables with Aged Balsamic:2 zucchini, sliced lengthwise into 1/4-inch thick planks1 red pepper, cheeks removed from 3 sides1 eggplant, sliced into 1/4-inch thick circlesExtra-virgin olive oilSalt and freshly ground black pepper2 tablespoons good quality aged balsamic vinegarGrilled Sourdough:1 loaf country sourdough, cut into 3/4-inch thick slicesExtra-virgin olive oilRicotta Spread with Honey Toasted Pine Nuts:1 cup pine nuts1/2 cup orange blossom honey2 cups good-quality whole milk ricotta1/4 cup extra-virgin olive oil2 tablespoons fresh mint leaves, hand tornSea salt and freshly ground black pepperAntipasto Platter:1 1/2 pounds mixed olives (queen, kalamata, ceringola)1/2 pound finely sliced San Daniele hamOne 8-ounce wheel Mt. Tam Triple CreamOne 12-ounce Cypress Grove Chevre Truffle TremorOne 8-ounce wedge aged Monterey Jack cheeseDirectionsFor 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 #AntipastoPlatterTyler Florence's Antipasto Platter | Tyler's Ultimate | Food Networkhttps://www.youtube.com/watch?v=p2HlR_OqKls