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Antipasto Platter With Roasted Tomatoes

Antipasto Platter with Roasted Tomatoes
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Serves 10| Hands-On Time: | Total Time:


  • 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


  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.
By December, 2012

Nutritional Information

  • Per Serving
  • Calories 476
  • Fat 34g
  • Sat Fat 10g
  • Cholesterol 81mg
  • Sodium 1,633mg
  • Protein 21g
  • Carbohydrate 18g
  • Sugar 2g
  • Fiber 2g
  • Iron 3mg
  • Calcium 76mg
What does this mean? See Nutrition 101 .

Quick Tip

For a quick pasta salad, toss any leftover roasted tomatoes with cooked pasta and bocconcini (small balls of fresh mozzarella).

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.