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.
Featured image: Madison Moulton