Garlic bruschetta with cherry tomatoes and fresh goat's curd

Garlic bruschetta with cherry tomatoes and fresh goat curd
Garlic bruschetta with cherry tomatoes and fresh goat curd 
Dietary
Vegetarian

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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