Tomato, Thyme and Horseradish Bruschetta
- 400g cherry tomatoes, halved
- 2 sliced garlic cloves
- 2.5 tbsp olive oil
- Pinch of sugar
- 4 slices of sourdough
- 2 tbsp horseradish sauce
- 1.5 tbsp crème fraîche
- Handful of basil and thyme leaves
- Preheat the oven to 200C. Toss the tomatoes with the oil, garlic, thyme leaves and sugar, and season well. Roast for 25 mins, stirring after 15 mins, or until the tomatoes have collapsed and are very juicy.
- Griddle the sourdough to toast and place on plates. Remove the tomatoes from the oven and stir through the crème fraîche and horseradish, then pile the mixture onto the slices of toast and scatter with basil and plenty of cracked black pepper.
30 mins
2 serving