1 ½ pounds dry cured meats (such as dry sausage, sopressata, and coppa), thinly sliced
1 to 2 loaves Italian bread, sliced
2 cups mixed olives
Sat fat 10g
How to Make It
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.
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