Roast tomato, thyme and goats cheese crostini

Tamara West

These can be assembled up to 1½ hours in advance. They make a very popular little canape.

Ingredients

1 punnet	Yellow cherry tomatoes, halved
1 punnet	Red cherry tomatoes, halved
2 Tbsp	Balsamic creme, see note below
1 dash	Olive oil, to drizzle
2 Tbsp	Chopped thyme, plus extra for garnishing
100 g	Soft goat's cheese, at room temperature
32	Crostini, see below

Directions

1. Heat oven to 120C.
2. Line an oven tray with baking paper. Lay tomatoes, cut side up, on baking tray.
3. Drizzle with olive oil and sprinkle over a little salt. Cook for 1 hour.
4. Carefully transfer tomatoes to a bowl. Add extra virgin olive oil, balsamic, chopped thyme and a pinch of salt. Gently toss together so not to break the tomatoes.
5. To serve, spread some goat's cheese on to each crostini, and top with three tomato halves. Garnish with a few thyme leaves.

Crostini:You can buy pre-made crostini at food stores and supermarkets. However you can make your own by cutting out small (roughly 1-2 inch) rounds or squares of slices of sourdough bread, brushing with olive oil and baking in a 180C oven for 10-15 minutes until crisp and golden.

Balsamic cremeis a thick, sweet balsamic vinegar. You can find it at all gourmet food stores and some supermarkets. If you can't get it, make a substitute by boiling ½ cup ordinary balsamic vinegar with 1½ Tbsp brown sugar in a small pot for 4-5 minutes until thick and syrupy. Allow to cool before using.