2 x 130 g punnets truss cherry tomatoes
olive oil cooking spray
Salt and pepper, to taste
1 tbsp olive oil
300 g British-style reduced-salt unsmoked back bacon rashers
200 g Danish feta, crumbled
6 x 2cm-thick slices sourdough bread, toasted
⅓ cup caramelised onion jam
30 g baby rocket leaves
caramelised balsamic vinegar, to serve
- Place tomatoes in a small roasting pan lined with baking paper. Spray with oil. Season with salt and pepper.
- Cook in a hot oven (200C) for about 15 minutes, or until soft.
- Meanwhile, heat oil in a large, non-stick frying pan. Add bacon in two batches. Cook for about 2 minutes on each side, or until browned and crisp. Drain on absorbent kitchen paper.
- Just before serving, spread feta evenly over sourdough. Top with bacon, relish, tomatoes and rocket. Drizzle with balsamic.