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.