Garden to Kitchen: Fresh roasted tomato and prosciutto rye with basil pesto recipe | SA Garden and H
Do you have mountains of cherry tomatoes in your garden waiting to be harvested? Try making this delicious roasted tomato dish, perfect for summer evenings eating al fresco.
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Ingredients
- 2 rye bread rolls, halved
- 1 cup freshly harvested cherry tomatoes
- 100g chevin goat’s milk cheese
- 100g prosciutto
- 50g basil pesto
- 2 tbsp olive oil
- 1 tsp salt
- Fresh basil leaves to serve
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