Antipasto Platter With Roasted Tomatoes

Antipasto Platter with Roasted Tomatoes
Mitchell Feinberg
Dress up the typical meat and olive platter with oregano-spiced roasted tomatoes and creamy ricotta.

Get the recipe.
Serves 10
preparation
15
minutes
cooking
45
minutes

Ingredients

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

 

Dawn Perry
December 2012

Nutritional Information

  • Per Serving
  • Calories 476
  • 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
What does this mean? See Nutrition 101.