Garlic bruschetta with cherry tomatoes and fresh goat's curd

all details

Garlic bruschetta with cherry tomatoes and fresh goat curd

Ingredients

  • 2 cloves garlic, finely chopped
  • 100ml extra virgin olive oil
  • 24 large cherry tomatoes
  • 6 thick slices sourdough bread
  • 1 handful baby rocket leaves
  • 250g goat's curd
  • Salt flakes and cracked black pepper
  • 3 tbsp extra virgin olive oil

Method

Combine garlic and olive oil in a small bowl and set aside for 20-30 minutes.

Preheat oven to 220C.

Place tomatoes (cut in half, if liked) in a baking dish and drizzle generously with some of the garlic oil, turning to coat. Roast for 5 minutes or until soft.

Drizzle remaining garlic oil on bread and char-grill or toast in the oven until golden on both sides.

To serve, place bruschetta and tomatoes on serving plates, top with rocket leaves and a dollop of goat's curd. Season to taste and drizzle curd with extra olive oil.

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  • Main Ingredients - Tomato, Bread
  • Cuisine - Italian
  • Course - Snacks, Starter/Entree

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