Quick Update: Allow me to apologize for my hiatus and thank all of you who have bugged me to the point that I am now getting back into the groove. We are having a "Promotion Party" for our youngest daughter tonight and will be serving one of our family favorite appetizer trays built around roasted tomatoes and ricotta cheese served beside olives, salami and whatever else happens to be in the frig.
Roasted Tomatoes
Ingredients
2 Pints Cherry or Grape Tomatoes
Splash of Good Olive Oil
Big Pinch of Kosher Salt
1/2 tspn Red Pepper Flakes
Fresh Ground Pepper
One Tspn Dried Oregano
Preheat Oven to 450 degrees
Place the tomatoes in a large mixing bowl and hit them with a good splash of olive oil.
Sprinkle a pinch or two of kosher salt and grind a good amount of black pepper on top
Add the red pepper flakes
Finish with Oregano and toss well in the bowl.
Transfer to a baking sheet and place in the oven for about 20-30 minutes--Keep an eye on them and begin checking at the 15 minute mark.
Tomatoes need to "pop" and crisp up a bit for this dish to taste really good
When tomatoes are done, remove from oven and let them sit for a few minutes
Remove from the baking sheet with a spatula and place in a bowl
Mash well with the back of a spoon and place tomatoes in the center of a large serving tray.
Ricotta Spread
Ingredients
One 15 oz. Container of Ricotta Cheese
Two Tbsb Finely Chopped Pine Nuts
1/4 Cup Finely Chopped Fresh Basil
Splash of Olive Oil
Kosher Salt to Tast
Place the ricotta in a food processer along with the chopped basil and finely chopped pine nuts and about 1/4 tspn of kosher salt. Place lid on processer and turn on low while drizzling in olive oil until the blade is moving well and the spread reaches a smooth and creamy texture.
Create your Antipasto Tray
Usually we create a tray with the roasted tomatoes in the center ringed by the ricotta cheese and then add a ring of good salami and on this day we added a ring of thinly sliced cucumber as well. It's a good idea to have some pita chips on the side or a bit of roasted italian bread. For those heading down the low carb road, the cucumbers serve as a healthier chip substitute.
This is truly a scrumptious summer dish and a staple at our house, especially when we are entertaining guests. If there are any leftovers they combine well and serve as a great spread on crackers or bread.
Buon Appetito!
Roasted Tomatoes
Ingredients
2 Pints Cherry or Grape Tomatoes
Splash of Good Olive Oil
Big Pinch of Kosher Salt
1/2 tspn Red Pepper Flakes
Fresh Ground Pepper
One Tspn Dried Oregano
Preheat Oven to 450 degrees
Place the tomatoes in a large mixing bowl and hit them with a good splash of olive oil.
Sprinkle a pinch or two of kosher salt and grind a good amount of black pepper on top
Add the red pepper flakes
Finish with Oregano and toss well in the bowl.
Transfer to a baking sheet and place in the oven for about 20-30 minutes--Keep an eye on them and begin checking at the 15 minute mark.
Tomatoes need to "pop" and crisp up a bit for this dish to taste really good
When tomatoes are done, remove from oven and let them sit for a few minutes
Remove from the baking sheet with a spatula and place in a bowl
Mash well with the back of a spoon and place tomatoes in the center of a large serving tray.
Ricotta Spread
Ingredients
One 15 oz. Container of Ricotta Cheese
Two Tbsb Finely Chopped Pine Nuts
1/4 Cup Finely Chopped Fresh Basil
Splash of Olive Oil
Kosher Salt to Tast
Place the ricotta in a food processer along with the chopped basil and finely chopped pine nuts and about 1/4 tspn of kosher salt. Place lid on processer and turn on low while drizzling in olive oil until the blade is moving well and the spread reaches a smooth and creamy texture.
Create your Antipasto Tray
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| Roasted Tomatoes & Ricotta Spread with Salami and Cucumbers |
This is truly a scrumptious summer dish and a staple at our house, especially when we are entertaining guests. If there are any leftovers they combine well and serve as a great spread on crackers or bread.
Buon Appetito!
