Roasted Tomatoes with

Italian Cheeses

Ingredients

Roasted Tomatoes

12 plum tomatoes, cut in half widthwise and seeds removed 

Olive oil

White balsamic vinegar

Fresh minced garlic

Salt & pepper

Sugar 

 

Filling

3/4 cup whole milk, Ricotta cheese, room temp

3/4 cup Mascarpone cream cheese, room temp

1/2 teaspoon salt

1/3 cup Parmesan cheese, finely grated

1 teaspoon fresh Italian parsley, finely chopped

1/2 teaspoon fresh basil, finely chopped

 

Topping

1/4 cup pinenuts 

Fresh oregano

 

  

Directions

Roasted Tomatoes

Arrange tomatoes cut sides up, on a baking sheet lined with parchment paper.  Drizzle with olive oil and balsamic vinegar.  Sprinkle with garlic, salt & pepper and a little sugar.  Roast in the oven on center rack at 275 degrees for 2 hours.  Remove from oven and let cool.  

Italian Cheeses

Whisk the Ricotta, Mascarpone cheeses and salt together until smooth.  Add the Parmesan cheese and herbs and whisk.  Dollop on top of roasted tomatoes.

Toasted Pine Nuts

Heat a skillet over medium-high temp and toast pine nuts until lightly browned.  Crush some of the pine nuts.

 

Arrange tomatoes on a serving tray and dollop with cheese mixture.  Sprinkle on toasted pine nuts & oregano.  

Makes 24 appetizers.