Do you have mountains of cherry tomatoes in your garden waiting to be harvested? Try making this delicious roasted tomato dish, perfect for summer evenings eating al fresco.


  • 2 rye bread rolls, halved
  • 1 cup freshly harvested cherry tomatoes
  • 100g chevin goat’s milk cheese
  • 100g prosciutto
  • 50g basil pesto
  • 2 tbsp olive oil
  • 1 tsp salt
  • Fresh basil leaves to serve


RINSE tomatoes from the garden under water to remove any dirt. Remove the tops or keep them on the fruits.

LAY tomatoes on a roasting dish and cover with olive oil and salt. Roast at 180° until burst and lightly brown, around 8 minutes.

TOAST rye bread halves until brown.

SPREAD chevin cheese on rye and cover with prosciutto slices. Add a layer of roasted tomatoes and dress with basil pesto.

ADD fresh basil pesto leaves to serve.

Want to learn how to grow tomatoes? Read more here.

Featured image: Madison Moulton