Ingredients

2 Punnett’s cherry tomatoes
½ tbsp olive oil
4 cloves garlic to roast whole with tomatoes
1 tsp dried oregano
1 tsp fresh parsley
½ tsp dried chilli flakes
1 barrata ball
¼ cup shredded parmesan cheese
Handful fresh basil leaves

Garlic bread Crostini

1 French baguette, sliced
4 tbsp butter melted
2 garlic cloves minced
1 tbsp fresh parsley & basil
2 tbsp grated parmesan cheese

Method

Add tomatoes to a large baking dish in a single layer. Drizzle with olive oil, season with salt & pepper, add chilli, garlic cloves, parsley and oregano.

Bake at 180 degrees for 20 minutes until tomatoes burst, (gentle smash halfway if needed).

Mix butter, garlic, salt, herbs and parmesan. Spread on baguette slices.

Toast bread until golden.

Lightly mash tomatoes, top with parmesan, basil and burrata ball. Mix burrata through the tomatoes and serve hot

Recipe and photo by: Kathryn Thompson.