An Italian style antipasto platter loaded with thinly sliced meats, smoked salmon, marinated veggies, crostini and cheeses.
Preheat a cast iron griddle and grill the sliced baguette until nice char marks form. Gently rub each one with a garlic clove and brush lightly with olive oil. Set on the board.
To make the tapenade process the olives with the roasted red peppers, garlic, olive oil and red wine vinegar in a food processor until a rustic texture forms. Adjust seasonings with some sea salt and transfer to a small serving bowl.
Add the goat cheese olive oil and fresh chives to the bowl of a mini food processor and puree for a couple of minutes until whipped. Using a small spoon stuff cherry peppers with some of the whipped goat cheese. Transfer what’s left to a bowl, cover with plastic wrap and refrigerate together with the peppers until ready to plate.
Transfer the ricotta cheese with a lug of olive oil and lemon zest to a food processor and process until fluffy and smooth, about a minute or so.
Place your serving platter on top of a large cheese board.
Start with the olive tapenade bowl, followed by the marinated olives in a small bowl, surrounded by the roasted peppers, pepperoncini and artichoke hearts.
Spoon dollops of whipped ricotta and whipped goat cheese in between. Gently start tucking slices of the salami, prosciutto and smoked salmon all throughout.
Slice the mozzarella and tomatoes and layer them with basil slices. Place them on the board continuing the spread away from the main plate.
Use some of the prosciutto slices to wrap around the grissini and place on the platter.
Finish the entire spread with a light drizzle of good extra virgin olive oil, a pinch of course sea salt and red pepper flakes. Garnish with more fresh basil.