Tomato & horseradish toasts

Name: Tomato & horseradish toasts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 400 g cherry vine tomatoes, halved; 2 garlic cloves, sliced; 2½ tbsp extra virgin olive oil; 1 pinch brown sugar; 4 sourdough bread, sliced; 2 tbsp horseradish sauce; 1½ tbsp creme fraiche; handful basil leaves, to serve; 1 handful thyme

Quick and easy to make, this lunchtime snack can be made in just under 30 minutes using leftovers or a selection of simple ingredients

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Vegetarian1 of your 5 a day

Serves2
CourseLunch
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

400g cherry vine tomatoes, halved
2 garlic cloves, sliced
2½ tbsp extra virgin olive oil
1 pinch brown sugar
4 sourdough bread, sliced
2 tbsp horseradish sauce
1½ tbsp creme fraiche
handful basil leaves, to serve
1 handful thyme

Method

Preheat the oven to 200oC, gas mark 6. Toss the tomatoes, garlic, oil, thyme and sugar in a medium roasting dish and season well. Roast for 25 minutes, stirring gently halfway, until the tomatoes are collapsed and juicy.
Just before the tomatoes are ready, toast the sourdough and arrange on plates or a board. Remove the tomatoes from the oven and gently stir through the horseradish and crème fraîche, taking care not to break up the tomatoes too much.
Pile the tomatoes onto the toasts (discarding the thyme sprigs), grind over a little black pepper and scatter with basil leaves to serve.