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Roasted Cherry Tomatoes on Garlic Croutes

These canapés are a great way to really show off the simplicity of the cherry tomato. They are easy to make and the croutes can be made in advance. Rubbing the croutes with garlic gives them a lovely kick. Alternatively spread the cooked croutes with pesto or tapenade.


½ baguette (200g)
2 tbsp olive oil
24 cherry tomatoes (400g)
2 cloves garlic, cut in half
A few basil leaves, torn, to garnish


1. Preheat the oven to 200˚C, gas mark 6.

2. Cut the baguette into 24 thin slices. Place on a baking sheet and brush with the olive oil. Place the cherry tomatoes on the same tray and bake in the oven for 6 minutes or until the croutes are lightly golden.

3. Remove the croutes from the oven and continue cooking the tomatoes for a further 6-8 minutes until the skins split and become very soft.

4. Meanwhile rub each croute well with the cut side of the garlic cloves.

5. Remove the tomatoes from the oven and place them on the croutes. Leave to cool slightly, garnish with the basil leaves and serve.