Ingredients
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2 punnets coloured cherry tomatoes
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2 tablespoons olive oil
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4-6 basil leaves, roughly torn
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Sea salt & cracked pepper
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1 stick sourdough bread, cut on an angle into slices
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2-3 tablespoons garlic butter
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100gm goats cheese
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1 teaspoon pink peppercorns
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1 tablespoon honey
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Juice and zest of 1 lemon (approx. 1 tablespoon juice, 2 tablespoons zest)
Easy, tasty and perfect for any party, these mini morsels are a lovely light bite for any time of year. Makes about 10 bruschetta
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Preheat the oven to 190°. In a shallow roasting dish, toss the cherry tomatoes with the olive oil and basil and season well. Roast for 10-12 minutes until soft and blistered.
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Spread the sourdough slices with garlic butter and toast the bread, either in a pan or in under the grill, until just coloured.
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Slice the goats cheese, and dress with the combined pink peppercorns, honey and lemon juice and zest.
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To serve, top each garlic toast with a few coloured tomatoes and top with a slice of marinated goats cheese. Garnish with extra basil leaves.
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