Mitchell Feinberg
Hands-On Time
15 Mins
Total Time
45 Mins
Serves 10

How to Make It

Step 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.

Step 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.

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