Prep time: 10-15 minutes  

Cooking time: 1 ½ hours  

Serves: 4 

Ingredients: 

• 400g mix cherry tomatoes  
• 1 garlic head, peeled 
• 3 sprigs rosemary 
• 4 sprigs thyme 
• 1 bay leaf 
• 1 bird eye chilli, sliced in half 
• 1 tsp peppercorns whole 
• ½ tsp salt  
• 350ml Rosto olive oil  
• 4-6 sourdough slices  
• 500g stracciatella cheese 

Basil pesto dressing: 

• 1 bunch basil, picked 
• 2 garlic cloves 
• 1 tbsp pine nuts, roasted  
• ½ cup parmesan cheese, grated  
• ½ tsp salt  
• ¼ tsp pepper 
• ½ tsp lemon zest  
• 120ml Rosto olive oil  

Method:

1. Preheat the oven to 120°C. 
2. Place the tomatoes, garlic, rosemary, thyme, bay leaf, chilli, peppercorns, salt and Rosto olive oil on a baking dish or a heavy base pan. Stir and cover with foil.  
3. Cook in the oven for 1 ½ hours or until the garlic cloves are tender. 
4. For the basil pesto dressing, put all the ingredients together into a blender and blitz for 1 minute until smooth and runny.  
5. Drizzle the sourdough slices with olive oil and grill or BBQ forn2 minutes on each side until golden brown and charred.  
6. Spread the 1-2 of the tender garliv on each slice of bread, then spread 2 –3 tbsp of the stracciatella cheese, add some tomatoes and press them down with a fork to release the juices.  
7. Drizzle with the basil pesto dressing and sprinkle with some extra parmesan cheese. Enjoy.