Name: Cherry tomato & parmesan dip
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 250 gram (8 ounces) cherry tomatoes; 2 teaspoon olive oil; 1/2 cup sour cream; 1/2 cup parmesan cheese, finely grated; 2 tablespoon fresh basil, finely chopped; 1/2 teaspoon dried chilli flakes; 1 stick sourdough bread; 2 halved garlic cloves

Ingredients

250 gram (8 ounces) cherry tomatoes

2 teaspoon olive oil

1/2 cup sour cream

1/2 cup parmesan cheese, finely grated

2 tablespoon fresh basil, finely chopped

1/2 teaspoon dried chilli flakes

1 stick sourdough bread

2 halved garlic cloves

Method

1.Preheat oven to 220°C (200°C fan forced). Combine cherry tomatoes and olive oil on oven tray, roast, uncovered, about 15 minutes or until tomato skins split. Cool 10 minutes. Combine tomatoes, sour cream, parmesan cheese, fresh basil and dried chilli flakes in medium bowl, season to taste.

2.Thinly slice sourdough bread, toast bread both sides. Rub toasts with 2 halved garlic cloves, serve with tomato and parmesan dip.

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