In Recipe Remix, I take one of my favorite dishes from a restaurant and share my take on it. I first had Ramsi’s Antipasto Platter on a hot and humid summer day back in my hometown of Louisville, KY. Wanting something light and fresh, I opted for this dish on their menu. I left feeling light and full, not at all regretting my decision. This was one healthy dish was one I could easily recreate at home. The next time I made it was on a vacation in Estes Park, Colorado. Maybe it was because my friends and I were incredibly hungry or because we had been hiking all day, but this dish turned out incredible. Since then it has been a quick weeknight staple in my kitchen and the perfect item to add to your summer cookout.
Unlike typical antipasto platters filled with olives, charcuterie, and nuts, this platter features a signature protein and a trio of vegetables, the velvety texture of goat cheese and the soft chew of the grilled baguette. This platter is perfect to throw on a cutting board and allow everyone to grab bites throughout a day poolside. Elevating the typical grilled chicken breast, this platter is a crowd pleaser featuring a variety of fresh and seasonal flavors. You have free range with the kinds of veggies and proteins you use on the platter, allowing for variety throughout the year. Today I’ll share with you my favorite trios for springtime. Keep reading for the full recipe!
Grilled Antipasto Platter
Ingredients:
- 2 bunches asparagus
- 3 cloves of garlic, 2 minced, 1 cleaned
- 1 lemon, zest and juice
- 3 T olive oil
- Salt and pepper
- 3 red peppers
- 3 tomatoes
- 3 boneless skinless chicken breast
- 6 springs of organic fresh thyme
- 2 lemons, sliced into rounds
- 1 french baguette
- 1 log of goat cheese
Directions:
Begin by cleaning asparagus. Toss with olive oil, salt, and pepper. Zest a lemon and squeeze the juice over the asparagus. Using a microplane grate 2 cloves of garlic. Toss until asparagus is thoroughly coated. Skewer asparagus spears onto metal or bamboo skewers. (If using bamboo skewers make sure to soak in water 2-3 hours before grilling.) Set to the side.
Deseed and remove the ribs of the bell peppers. Cut peppers in half. Brush the skin with olive oil and season with salt and pepper. Repeat process with whole tomatoes.
Remove excess fat from chicken breast and run under cool water. Pat dry with paper towel. Brush both sides of the chicken breast with olive oil and season with salt and pepper. Add 2 sprigs of fresh thyme and 3 rounds of lemon on top of each chicken breast. (This will stay on the top side of the chicken breast while grilling for additional flavor.)
Cut french baguette at a 45 degree angle with slices around 3/4 of an inch thick. Rub each slice with a cleaned garlic clove, allowing the flavor of the garlic to permeate the bread. Place to the side.
Turn grill on to medium high heat and bring to temperature. Begin by placing your chicken, asparagus and peppers (skin side down) on the grill. These will take the longest to cook, with the chicken taking approximately 5 minutes on each side. Place the slices of bread on the top rack five minutes into cooking, allowing the bread to get a nice crunch. With around 2 minutes left to cook add tomatoes to the grill. Cook until all items are cooked through the center and chicken juices are clear.
To serve, pull out your favorite large wooden cutting board. Place all of your grilled veggies, toasted bread, and chicken on the board. Add a sharp paring knife, your log of goat cheese, a butter knife for spreading, forks, and small plates to the board. Guest are now free to layer and dig in! Enjoy!
