Rosa tomatoes 200 g
olive oil 1 T
rye bread 4 slices
cream cheese 100 g
streaky bacon 8 rashers, grilled
fresh rocket leaves, for serving
Preheat the oven to 180°C. Arrange the tomatoes on a baking tray, drizzle with olive oil, season with sea salt and roast for 15 minutes or until blistered. Toast the rye bread and spread generously with the cream cheese. Top with the roast tomatoes, fried bacon and fresh rocket leaves.