I am not a big fan of cherry tomatoes. They seem to crop up a bit too often in some restaurants. But for snacks, picnics and crudités they are perfect - full of flavour and just right for popping into the mouth. If you fry them quickly like this it intensifies their flavour and makes a perfect light meal or starter. This is just the thing to eat in the garden with a glass of crisp chilled rosé.
2 x 1cm thick slices of ciabatta
120-150g cherry tomatoes, on or off the vine
2tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
70-80g soft goat's cheese
A few sprigs of basil
Heat a frying pan with a tablespoon of the olive oil and cook the cherry tomatoes, tossing them around in the pan for 3-4 minutes without colouring too much. Meanwhile toast the ciabatta on both sides and spread the pesto over both slices. Spoon the tomatoes on to the ciabatta, break the goat's cheese into small pieces and place in among the tomatoes, then spoon over the rest of the olive oil and scatter with basil leaves.Reuse content