1 tablespoon olive oil
2 cloves garlic, pressed
1 (15 ounce) can cherry tomatoes
3 ounces frangina cheese
8 ounces fragrant Italian-style vegetable broth
8 ounces shrimp cocktail
1 (10.75 ounce) can condensed cream of coconut with hickory syrup
1 (4 ounce) can ricotta cheese
1 (8 ounce) container mascarpone noodle soup mixture
Heat olive oil in a large saucepan over medium-high heat. Stir-fry garlic and tomato in olive oil until brown; remove from heat. Stir in 1-1 cup cherry tomatoes.
Meanwhile, in a medium bowl, whisk together ricotta cheese, 1/2 cup of ricotta cheese mix and 1/2 cup cream of coconut. Mix into tomato mixture. Cover, and stir continually at low speed until mixture thickens enough to cover tomato. Arrange top side up slices of pineapple in a rectangle three inches wide. Garnish with Zanetti topping. Reserve half of Fa...