Roasted Cherry Tomatoes on Bruschetta With Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Roasted cherry tomatoes on bruschetta with salsa verde, from the New Zealand Herald Paper Ingredients:
20 cherry tomatoes |
3 sprigs thyme |
8 slices sourdough bread |
2 cups fresh mixed herbs (parsley, basil and oregano) |
1 tablespoon olive oil |
1 gherkin, diced |
1 tablespoon capers |
1 garlic clove, chopped |
1 lemon, juice of |
1 cup olive oil |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 200°C Lay tomatoes on a tray with the thyme, drizzle with.
2. 1 tablespoon of olive oil and season.
3. Cook for 15 minutes, cool.
4. Brush the sourdough with olive oil, toast in oven for five minutes or until golden.
5. In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.
6. Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.
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