Make use of the season's sweet cherry tomatoes by roasting them with thyme to produce a delicious topping for bruschetta.
Ingredients
| 20 | Cherry tomatoes (Main) |
| 3 sprigs | Fresh thyme |
| 1 to drizzle | Olive oil |
| 8 slices | Sourdough bread |
| 2 cups | Fresh mixed herbs, parsley, basil and oregano |
| 1 | Gherkin, diced |
| 1 Tbsp | Capers |
| 1 | Garlic clove, chopped |
| 1 | Lemon, juiced |
| 1 cup | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Preheat oven to 200 degC.
- Lay tomatoes on a tray with the thyme, drizzle with 1 tablespoon of olive oil and season. Cook for 15 minutes, cool.
- Brush the sourdough with olive oil, toast in oven for five minutes or until golden.
- In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.
- Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.