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