The most epic Italian antipasto platter filled with homemade tuna crostini, grilled summer vegetables, briny olives, marinated artichokes, and juicy tomatoes. While this antipasto platter would make a fantastic appetizer spread for a crowd, it is substantial enough to serve as a meal unto itself.
Ingredients
Herbed Tuna Spread:
1(4½-ounce) canPortofino Solid Albacore Tuna in Extra Virgin Olive Oilnot drained
⅔cupmascarpone cheese
3tablespoonsnon-pareil capersdrained and rinsed
1tablespoonfinely chopped chivesplus more for garnishing
1tablespoonfinely chopped dillplus more for garnishing
Preheat the oven to 400°F (204°C) with a rack in the center position.
Prepare the herbed tuna spread: In a small food processor, combine the tuna (do not drain), mascarpone cheese, and capers. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to incorporate all of the ingredients. Season to taste with salt and pepper. Transfer to a serving bowl, cover, and refrigerate for 15 to 20 minutes while you prepare the crostini and grilled vegetables.
Prepare the crostini: Brush olive oil lightly on both sides of the bread slices. Season lightly with salt and pepper. Distribute evenly on a half sheet pan and bake for 10 to 12 minutes, until the toast is golden and crisp. Transfer to a rack to cool completely.
Grill the vegetables: Heat a gas or charcoal grill over medium-high heat. Gently toss or brush both sides of the eggplant (note: eggplant absorbs oil quickly, so it is best to grill it immediately after brushing), zucchini, and pepper halves with olive oil. Season with salt and pepper. Grill the vegetables in batches, flipping halfway through, until they are evenly charred on both sides. Set the vegetables aside on a large plate to cool.
Assemble: Remove the tuna spread from the fridge and stir. Drizzle lightly with olive oil and garnish with reserved chives and dill. Arrange all the components, grouping each ingredient together, evenly on a large serving platter or cutting board. Serve immediately.