Grilled Vegetable Antipasto with Herbed Chevre and Crostini
A sophisticated Mediterranean-style appetizer featuring an array of grilled summer vegetables, homemade herbed goat cheese, and crispy crostini. Served with a balsamic vinaigrette, this colorful antipasto platter is perfect for entertaining.
Ingredients
- •2 tablespoons Safflower oil
- •½ cup olive oil
- •¼ cup balsamic vinegar
- •5 leaves fresh basil
- •2 whole zucchini
- •2 whole yellow squash
- •1 whole red onion
- •2 whole red bell peppers
- •7 whole scallions
- •1 to taste salt and pepper
- •¼ cup sun-dried tomatoes
- •2 whole ripe tomatoes
- •1 recipe Herbed Chevre
- •1 recipe Herbed Balsamic Vinaigrette
- •2 tablespoons fresh herbs
- •1 recipe Crostini
- •1 whole baguette
- •¼ cup olive oil
- •2 tablespoons unsalted butter
- •2 tablespoons fresh parsley
- •1 tablespoon fresh dill
- •1 teaspoon black pepper
- •1 to taste kosher salt
- •⅓ cup balsamic vinegar
- •1 whole lemon juice
- •2 tablespoons mixed herbs
- •1 teaspoon black pepper
- •¼ cup olive oil
- •⅓ cup canola oil
- •¼ cup fresh herbs
- •1 tablespoon black pepper
- •8 ounces mild cheese
- •1 log chevre
Cooking Instructions
- 1.
1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
5 min
- 2.
2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
10 min
- 3.
3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
5 min
- 4.
4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
10 min
- 5.
Makes 25 to 30 crostini
- 6.
1. Preheat the oven to 400 degrees
10 min
- 7.
2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
5 min
- 8.
3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
5 min
- 9.
4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
15 min
- 10.
5.Let cool completely, then store in an air-tight container up to 1 week.
30 min
- 11.
1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
5 min
- 12.
2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
5 min
- 13.
1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
120 min
- 14.
2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
10 min
