½ 250g punnet baby Roma tomatoes, halved lengthways
2 tbs good quality basil pesto
60g traditional fetta, drain, to crumb
freshly ground black pepper
Preheat oven to 180C. Line a baking tray with baking paper. Place tomatoes, cut side up, onto prepared tray and spray with olive oil. Season with salt and pepper. Roast for 25 minutes or until softened and beginning to dry.
Preheat griddle pan on high. Place bread into pan. Toast on both sides. Spread 1 tbs pesto onto each slice of toast. Top with bocconcini. Place under grill for 3 minutes or until bocconcini has melted. Top with roasted tomatoes and freshly ground black pepper. Serve.