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Sourdough Toasts with Roasted Vine-ripened Tomatoes

Sourdough Toasts with Roasted Vine-ripened Tomatoes

Recipe Ingredients

  1. 4 small bunches vine-ripened tomatoes

  2. 3 Tbsp extra virgin olive oil, plus extra for drizzling

  3. salt and freshly ground black pepper

  4. 4 slices sourdough bread

  5. 80g Mainland Vintage Cheddar

  6. 4 sprigs sweet marjoram, leaves removed


  1. Preheat the oven to 375⁰F. Place the tomatoes on a shallow baking tray lined with baking paper.


  2. Drizzle with the olive oil and season with salt and freshly ground black pepper. Roast the tomatoes until the skins just begin to split, about 10 minutes.


  3. Toast the sourdough bread slices and place on a serving platter (or individual plates). Divide the roasted tomatoes among the toasted sourdough slices and top with Mainland Epicurean Cheese shavings.


  4. Sprinkle over the sweet marjoram leaves, drizzle with extra virgin olive oil and pass the black pepper grinder.

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