|Image Source: Taste.com.au|
2 x 350g punnets mixed medley tomatoes
1 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon thyme leaves, coarsely chopped
2 tablespoons balsamic vinegar
12 slices sourdough bread, chargrilled
150g marinated fetta
1/4 cup basil leaves
- Preheat a barbecue grill or chargrill pan on medium.
- Thread tomatoes onto soaked bamboo skewers. Combine oil, garlic and thyme in a small bowl. Brush over tomatoes.
- Cook skewers on grill, turning, for 4 mins or until tomatoes are lightly charred and beginning to soften.
- Transfer the skewers to a serving platter and drizzle with vinegar. To eat, place on a piece of bread and remove skewer. Top with fetta and basil.