Slow roasted tomato, broccoli, asparagus and parmesan bruschetta
Bruschetta makes an easy, satisfying meal.
- Turn on the grill/fan function in the oven. Slice the ciabatta in generous diagonal slices. Grill in the oven, turning once, until the bread is toasted. Remove from the oven and keep warm.
- Preheat the oven to 170C. Cut the tomatoes in half around the equator and place on an oven tray. Drizzle over the honey, crumbled thyme leaves (stripped from the stalks) and sea salt flakes, then roast the tomatoes in the oven until soft and aromatic – about 25-30 minutes.
- Meanwhile, cut the broccoli florets in half and slice the asparagus. Blanch the vegetables in boiling salted water.
- To serve, place 2 roasted tomato halves on each slice of bruschetta, then top with the broccoli florets, asparagus slices and shavings of parmesan cheese. Cook under the preheated grill until the parmesan melts. Serve at once.