Roasted Tomato Bruschetta

Cook Time 20 minutes

Servings make 2 bruschetta

Ingredients

1 punnet cherry tomatoes

2 slices of day-old bread

Extra virgin olive oil, to drizzle

Pinch chilli flakes

4 anchovies

2 cloves of garlic

100g cherry bocconcini

Pinch salt

Basil, to garnish

Method

Preheat the oven to 180°C.

Drizzle oil over both sides of the bread. Arrange anchovies on top on top of bread along with chilli and tomatoes. Season with salt. Add garlic to the tray. Cook for 15 minutes or until the tomatoes just start to blister.

Remove from the oven, squeeze out garlic and spread on toast. Arrange bocconcini in and around tomatoes. Return to the oven and cook for a further 5 minutes to melt the cheese slightly. Season and garnish with basil.