Roasted Cherry Tomatoes On Bruschetta With Salsa Verde - cooking recipe

Ingredients

20 cherry tomatoes
3 sprigs thyme
8 slices sourdough bread
2 cups fresh mixed herbs (parsley, basil and oregano)
1 tablespoon olive oil
1 gherkin, diced
1 tablespoon capers
1 garlic clove, chopped
1 lemon, Juice of
1 cup olive oil
salt
fresh ground black pepper

Preparation

Preheat oven to 200\u00b0C Lay tomatoes on a tray with the thyme, drizzle with.
1 tablespoon of olive oil and season.
Cook for 15 minutes, cool.
Brush the sourdough with olive oil, toast in oven for five minutes or until golden.
In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.
Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.