Roasted Tomatoes with
12 plum tomatoes, cut in half widthwise and seeds removed
White balsamic vinegar
Fresh minced garlic
Salt & pepper
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
1/4 cup pinenuts
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.
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.