Serves:

4

Description:

Ingredients:

• 8 ripe red egg tomatoes, halved lengthwise
• 1/2 fennel bulb, cut into thin wedges
• Leaves from two sprigs thyme
• 2 good pinches caster sugar
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 thick slices sourdough bread stick
• 1 clove garlic, halved
• 1/2 cup basil leaves
• 100g baby bocconcini, drained & torn into pieces

Quick Pesto:

• 50g pinenuts, toasted
• 100g parmesan, roughly chopped
• 1/2 cup basil
• 3 tablespoons olive oil
• Salt & pepper to taste

Method:

1. Preheat oven to 220°C. Line a baking dish with baking paper. Place the tomatoes and fennel in a baking dish. Sprinkle with the thyme, sugar, salt and pepper. Roast 25min or until softened.
2. Toast the bread until golden on both sides and rub the garlic over the toast. Discard the used clove. Place the bread onto serving plates. Place a couple of basil leaves on each slice, then top with the fennel, tomato and a large dollop of pesto. Scatter with the bocconcini, remaining basil and season with black pepper. Serve immediately.
3. For the Pesto: Place the ingredients in a food processor and pulse until a chunky pesto.

Tip: Enjoy this salad as a snack, small meal or as part of a picnic meal.

Recipe by: Jo Richardson

Website: www.seasontotaste.com.au/