Antipasto Platter With Roasted Tomatoes

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Photo by Mitchell Feinberg
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 476 calories
    • Fat 34 g
    • Sat Fat 10 g
    • Cholesterol 81 mg
    • Sodium 1,633 mg
    • Protein 21 g
    • Carbohydrate 18 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 76 mg
  • December 2012

Ingredients

  1. Check 3pints grape tomatoes
  2. Check 1teaspoon dried oregano
  3. Check 4tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 8ounces ricotta
  6. Check 1 1/2pounds dry cured meats (such as dry sausage, sopressata, and coppa), thinly sliced
  7. Check 1 to 2 loaves Italian bread, sliced
  8. Check 2cups mixed olives

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the tomatoes with the oregano, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the tomatoes burst, 30 to 35 minutes.
  2. Drizzle the ricotta with the remaining oil; sprinkle with ¼ teaspoon each salt and pepper. Serve the meats with the bread, ricotta, tomatoes, and olives.