Brunch bruschetta

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.