SOMA Living July 2022

RECIPE OF THE MONTH

INSTRUCTIONS

ITALIANGRAZING BOARDWITH ROASTED TOMATOES Prep Time: 20 min • Cook Time: 30 min • Yields: 8 servings Now about this board...less is definitely not more here. Think lots of flavors, colors, and textures. I go crazy in this grazing board with hard and soft cheeses, marinated olives, artichokes, beans and peppers, prosciutto, salami, and ALL the carby breads and crackers and crisps. Mangia!

1. Preheat oven to 400 degrees F and line a sheet tray with parchment or nonstick foil.

2. Place the tomatoes on the sheet tray, cut side up and top with chopped garlic, being sure that each tomatoe halve is topped with some garlic. 3.Scatter the thyme sprigs over the tomatoes, drizzle with olive oil and vinegar, and sprinkle with sugar, salt and pepper. 4.Roast at 400 for 25-30 mins until softened and lightly caramelized. Serve warm or at room Arrange all the ingredients on a large board or platter, being sure to mix up colors and flavors. Use small bowls, parchment paper, mini spoons and knives as needed. RECIPE NOTES • Roasted tomatoes will keep in the refrigerator for up to one week. • A large, rustic wood cutting board is another way to present your menu items. temperature with the tomato oil. MAKE THE GRAZING BOARD

INGREDIENTS

• The ingredients for this grazing board are simply suggestions. Make it your own by adding your favorite items. • This platter is made to be served casual family style and can be left at room temperature for an hour or two (if it lasts that long!). GRAZING BOARD STYLING TIPS • Start with your stars (roasted tomatoes) and bigger items and build around them. • Use different shapes and sizes. Cut up some cheeses while leaving some in whole rounds or wedges. Fold or roll meats, slice up veggies, and serve little tomatoes right on the vine. • Use little bowls or pieces of parchment for wet or greasy items.

Italian Grazing Board 2 cups mozzarella or bocconcini 1 cup parmesan chunks 1 cup marinated artichokes 1 cup mixed, marinated olives 1 cup marinated beans (white or fava) 2 cups hot or cherry peppers Roasted Tomatoes 1 lb cherry tomatoes, halved 6 cloves garlic, peeled and chopped 10 sprigs fresh thyme

1 cup pepperoncini 1/4 lb prosciutto 1/2 lb salami

1 cup parmesan crisps 1/2 loaf rustic Italian bread, fresh or toasted 2 cups taralli or crackers 1 bunch fresh basil 1/2 cup fig jam roasted tomatoes (recipe follows) 3 Tbsp extra virgin olive oil 2 Tbsp balsamic vinegar 1/2 tsp sugar 1 tsp kosher salt 1/2 tsp ground black pepper

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

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