Fresh Mozzarella and Dry Tomato Salad

Slice the grape tomatoes and toss with olive oil, dry oregano, salt and pepper.

Bake in a 350 preheated oven for 10 minutes until the tomatoes soften.

While the tomatoes are cooling, arrange the Galbani® Medallions on a serving dish.

Spoon the pesto along side.

Add the roasted tomatoes on top of the pesto, pine nuts, basil leaves, and a dash of olive oil.