Roasted cherry tomatoes on bruschetta with salsa verde

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

1. Preheat oven to 200 degC.
2. Lay tomatoes on a tray with the thyme, drizzle with 1 tablespoon of olive oil and season. Cook for 15 minutes, cool.
3. Brush the sourdough with olive oil, toast in oven for five minutes or until golden.
4. In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.
5. Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.