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Tomato & horseradish toasts
Quick and easy to make, this lunctime snack can be made in just under 30 minutes using leftovers or a selection of simple ingredients
Contains dairy
Serves2
CourseLunch
Prepare5 mins
Cook25 mins
Total time30 mins
400g cherry vine tomatoes, halved
2 garlic cloves, sliced
2½ tbsp extra virgin olive oil
1 pinch brown sugar
4 sourdough bread, sliced
2 tbsp horseradish sauce
1½ tbsp creme fraiche
handful basil leaves, to serve
1 handful thyme sprigs
Preheat the oven to 200oC, gas mark 6. Toss the tomatoes, garlic, oil, thyme and sugar in a medium roasting dish and season well. Roast for 25 minutes, stirring gently halfway, until the tomatoes are collapsed and juicy.
Just before the tomatoes are ready, toast the sourdough and arrange on plates or a board. Remove the tomatoes from the oven and gently stir through the horseradish and crème fraîche, taking care not to break up the tomatoes too much.
Pile the tomatoes onto the toasts (discarding the thyme sprigs), grind over a little black pepper and scatter with basil leaves to serve.
Cook’s tip
Boost the protein content of this meal by serving sliced steak, cooked prawns or soft-boiled eggs on top.
