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Slow-roasted tomato bruschetta

By Mandy  

October 4, 2018

These simple, yet delicious tomato bruschettas are so veratile you can serve them as a starter that will wow your guests or as a side dish.

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: Serves: 4


150g cherry tomatoes, halved

3 tbsp olive or avocado oil

200g green beans

4 slices toasted crusty bread

100g feta

small handful basil leaves

1 tbsp balsamic vinegar


1Heat the oven to 180°C. Arrange the tomatoes on a roasting tray, drizzle with 2 tbsp oil, season and cook for 45 minutes.

2Boil the green beans until al dente, drain and refresh under cold water.

3Top the toast with the tomatoes, beans and feta. Scatter with basil and drizzle with the remaining oil and balsamic.


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