Rating: 3 stars
49 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 10
  • 49 Ratings
Dawn Perry

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Credit: Mitchell Feinberg

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

476 calories; fat 34g; saturated fat 10g; cholesterol 81mg; sodium 1633mg; protein 21g; carbohydrates 18g; sugars 2g; fiber 2g; iron 3mg; calcium 76mg.
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