Ingredients
• 2 x 130g punnets baby truss tomatoes
• Olive oil cooking spray
• 1 tblsp olive oil
• 300g British-style unsmoked, rindless back bacon rashers
• 200g Danish feta, crumbled
• 6 x 2cm-thick slices of grain sourdough, toasted
• 1/3 cup caramelised onion relish
• 30g baby rocket leaves
Method
-
Place tomatoes in a small roasting pan lined with baking paper. Spray with oil. Season with salt and pepper.
-
Cook in a hot oven (200°C) for about 15 minutes, or until soft.
-
Meanwhile, heat oil in a large, non-stick frying pan. Add bacon rashers in two batches. Cook for about 2 minutes on each side, or until browned and crisp. Drain on absorbent kitchen paper.
-
Just before serving, spread feta evenly over sourdough slices. Top each with bacon, caramelised onion relish, roasted tomatoes and rocket leaves. Drizzle with caramelised balsamic if desired.
