Ingredients

3 punnets cherry tomatoes (try a variety of types and colours)
1 handful basil leaves
100g reduced salt feta
1 loaf of bread of choice (we used a sour dough with pumpkin seeds)
3 cloves garlic, peeled
5 Tablespoons pesto
2 Tablespoons olive oil
Cooking spray (olive oil or similar)

Method

Preheat oven to 180°C

Halve the cherry tomatoes and place on top of baking paper in a roasting dish, drizzle with olive oil and a sprinkle of salt and cracked pepper to taste

Roast tomatoes for 15 minutes, then turn oven down to 120°C and cook for a further 20 minutes and then remove from heat

Turn oven to grill

Rub each slice of bread with the garlic cloves and spray with a little olive oil. Grill for 2 minutes on each side (make sure to watch them as they can burn easily)

Spread a little pesto on each slice of bread, followed by tomatoes, crumble feta and a few basil leaves on top

Serve warm

NB: This is a great starter for a crowd as you can roast the tomatoes earlier and assemble when ready to eat