Antipasto Platter With Roasted Tomatoes
Ingredients
- 3 pints grape tomatoes
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- kosher salt and black pepper
- 8 ounces ricotta
- 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
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