Ingredients
Units
Scale
- Buitoni Three Cheese Tortellini, prepared as directed
For the Blistered Tomatoes:
- 3 pints of tri-colored grape tomatoes
- Fresh basil leaves - torn
- Dashes of coarse salt
- Dashes of fresh ground black pepper
- Dashes of red pepper flakes
- Dashes of dried oregano
- 3 - 4 tbs. olive oil
- Freshly grated Romano or Parmesan cheese
For the Crostini:
- Loaf of French or Italian bread, sliced thin
- Salt
- Pepper
- Olive oil
- Buitoni Marinara Sauce
- Buitoni Pesto with Basil
- Shredded mozzarella cheese
Instructions
For Tortellini and Blistered Tomatoes:
- Place the tomatoes in a hot cast iron pan and grill to a char on each side. Do not overcook or the tomatoes will burst.
- Turn the heat off when the tomatoes are blistered and drizzle with the olive oil and add the seasonings to taste and the fresh basil.
- Plate the prepared Buitoni Three Cheese Tortellini and top with the Blistered Tomatoes.
- Garnish with fresh grated Parmesan cheese or Romano cheese and serve immediately.
For the Crostini:
- Preheat oven 375 degrees F.
- Place the sliced bread on a baking sheet and brush the slices with olive oil and season with fresh ground black pepper and dashes of course salt.
- Bake for 10 – 12 minutes turning once during the cooking process.
- Remove from the oven and spoon the Buitoni Marinara Sauce on half of the slices and top with the shredded mozzarella.
- Place bake in the oven for 3 – 4 minutes until the cheese melts.
- Top the rest of the crostini with the Buitoni Pesto with Basil Sauce.
- Plate the crostini and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Italian
