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

    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

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.

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.

 

Ingredients

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