Breakfast

Roasted Tomatoes with Feta, Basil and Prosciutto

image :  Roasted Tomatoes with Feta, Basil and Prosciutto

Ingredients

  • 4 cups grape (or cherry) tomatoes, halved if large
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sambal oelek (chili paste)
  • salt and freshly ground pepper
  • 3 oz (90g) feta cheese, coarsely crumbled
  • 2 tablespoons finely shredded basil
  • buttered, toasted crusty bread to serve
  • 4 oz (125g) prosciutto


Directions

For the best flavour use lovely red, ripe tomatoes.

Grease a baking sheet. Preheat the oven to 400°F (200°C). Toss the tomatoes, oil, vinegar, sambal oelek and a pinch of salt and pepper together on prepared baking sheet. Bake, uncovered, in preheated oven for 5 minutes or until tomatoes are starting to wilt.

Sprinkle the feta cheese over the tomatoes and toss. Roast, uncovered, for about 5 minutes, or until the tomatoes are softened and cheese is softened. Stir in basil. Pile tomato mixture on toast. top with prosciutto. Serves 4.