Ingredients
- 4 Bellino Whole Garlic Cloves
- 1 tsp Cento Oregano
- 2 tsp Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper, to taste
- ¼ cup Cento Red Wine Vinegar
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 1 can Cento Chick Peas (15.5 oz), drained and dried
- 5 oz Salami, cut into ½ inch pieces
- 1 Red Onion, peeled, and cut into wedges
- 1 cup Cento Organic Whole Cherry Tomatoes, drained and halved
- 8 pieces Cento Imported Pepperoncini
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 1 jar Cento Marinated Roasted Peppers (12 oz), drained
- ½ cup Ricotta Cheese
- Bread Loaf, toasted
Directions
Preheat oven to 450°F. Chop garlic and top with oregano and salt. Chop and smash together until a paste forms. Transfer to a bowl and add vinegar and olive oil. Pour half the mixture into a large mixing bowl and add chick peas, salami, red onion, tomatoes and pepperoncini. Mix gently and completely coat in dressing. Once coated, spread evenly onto a baking sheet. Add artichokes and peppers to baking sheet and spread evenly. Pour the remaining dressing onto the pan and spread evenly. Roast until the chick peas are gold and crispy, about 15 to 20 minutes. In a small bowl, season ricotta with salt and pepper, to taste and mix. Serve the roasted ingredients with a dollop of ricotta and toasted bread. Serves 4.
