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Roasted Cherry Tomatoes on Bruschetta With Salsa Verde

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“Roasted cherry tomatoes on bruschetta with salsa verde, from the New Zealand Herald Paper”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C Lay tomatoes on a tray with the thyme, drizzle with.
  2. 1 tablespoon of olive oil and season.
  3. Cook for 15 minutes, cool.
  4. Brush the sourdough with olive oil, toast in oven for five minutes or until golden.
  5. In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.
  6. Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.

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