Roasted Cherry Tomatoes On Bruschetta With Salsa Verde

• 20 cherry tomatoes
• 3 sprigs thyme
• 8 slices sourdough bread
• 2 cups fresh mixed herbs (parsley, basil and oregano)
• 1 tablespoon olive oil
• 1 gherkin, diced
• 1 tablespoon capers
• 1 garlic clove, chopped
• 1 lemon, Juice of
• 1 cup olive oil
• salt
• fresh ground black pepper

1. Preheat oven to 200u0b0C Lay tomatoes on a tray with the thyme, drizzle with.
2. 1 tablespoon of olive oil and season.
3. Cook for 15 minutes, cool.
4. Brush the sourdough with olive oil, toast in oven for five minutes or until golden.
5. In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.
6. Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.

tomatoes, thyme, bread, parsley, olive oil, gherkin, capers, garlic, lemon, olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-cherry-tomatoes-on-bruschetta-with-salsa-verde-370134 (may not work)