Antipasto Platter With Roasted Tomatoes

Antipasto Platter with Roasted Tomatoes
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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

  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

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

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