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Antipasto Platter With Roasted Tomatoes
- 3 pints grape tomatoes
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 8 ounces kosher salt and black pepper
- 1 1/2 pounds ricotta
- 1 to 2 dry cured meats (such as dry sausage, sopressata, and coppa), thinly sliced
- 2 cups loaves Italian bread, sliced
Directions:View on Real Simple
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