Roasted garlic is smeared over crunchy grilled sourdough and layered with roasted tomatoes, bocconcini and fresh basil. Finished with a good drizzle of olive oil and balsamic vinegar. An easy breakfast, lunch or starter! 

Makes 6


6 slices of sour dough
750 grams cherry tomatoes
1 bulb of garlic
125 grams fresh bocconcini
Small handful of basil leaves
4 tablespoons of good quality olive oil, plus extra for roasting
1 tablespoon of balsamic vinegar
Salt & pepper


Preheat the oven to 180°C.

Place the cherry tomatoes and bulb of garlic in a roasting dish with a good drizzle of olive oil and salt and pepper. Roast for 10 minutes or until tomatoes are beginning to soften and caramelised (the skins will start shrivelling slightly). Whilst the tomatoes are cooking, toast the sourdough. 

Remove the garlic from the skins and smear 1 large clove onto each piece of sourdough. Gently layer with roasted tomatoes, bocconcini and basil. 

Mix together olive oil and balsamic and drizzle over toast. 

Season with salt and pepper.