It might be slightly obvious that I have a real craving for tomatoes at the moment. Actually, I have a real craving for Mediterranean flavours in general; every time I walk past my basil plant, I can't help breaking of a couple of leaves, just so that I can smell them.
I therefore bring you a super easy and relatively quick summer-time supper: roasted tomatoes on toast with prosciutto, basil and parmesan.
All you need are some cherry tomatoes (on the vine if you're being pretentious):
Some bread (not pictured), some olive oil (not pictured) and whatever you want to put on top (pictured). I went for a couple of slices of prosciutto, some fresh basil and some shaved parmesan.
Also, my new top tip: for perfectly shaved parmesan curls, use a vegetable peeler. Just be careful not to peel away your fingers at the same time.
To assemble, roast your tomatoes in the oven with some olive oil and some basil. Grill a couple of slices of crusty bread (I used ciabatta). Place tomatoes on top of toast and voila. Tomatoes on toast. I'd actually be quite happy to enjoy it like that but, if you so wish, add the rest of the ingredients and enjoy at once (or after you've stopped to take a photo of it).
Fancy tomatoes on toast (serves 1)
2-3 slices of bread (a ciabatta is perfect but you could use whatever you wanted)
10 cherry tomatoes
1 tbsp olive oil
10 basil leaves, torn
2 slices of prosciutto
1. Preheat the oven to 180oC. Put the tomatoes in a small oven dish with the olive oil, about half the basil, salt and pepper. Move the tomatoes around a bit so that they all get covered. Roast for about 20 minutes until they are just ready to burst.
2. Place your bread under a hot grill (or broiler if you're from North America) for a couple of minutes on each side until lightly browned.
3. To assemble, spoon the tomatoes and some of the oil they were cooked in over the bread. Place a piece of prosciutto on top of each slice and garnish with the rest of the basil and freshly shaved parmesan.