Cherry tomato bruschetta

erfect for a long, hot summer - those of you in the other hemisphere will just have to wait - these little cherry tomatoes need only 20 minutes in the oven to roast into sweet little capsules of summer flavour. Team them with soft, creamy buffalo mozzarella, or its every day cousin, fresh cow's milk mozzarella, on garlicky grilled sourdough for a casual lunch or poolside meal.
Note: For a normal tomato bruschetta, Cut tomatoes in half, and squeeze out and discard seeds and juice. Roughly chop the flesh. Lightly toss the tomatoes in a bowl with garlic cloves, basil leaves, sea salt, pepper and olive oil, and leave in a cool place to infuse. When ready to serve, grill or toast the bread on both sides. Dip a pastry brush in the tomato marinade and brush each toast, then pile on the tomatoes and basil, drizzle with the juices, and serve.

About 4

• 450 g cherry tomatoes
• 1 tbsp olive oil
• 2 large buffalo mozzarella or 4 fresh cow's milk mozzarella (bocconcini)
• 2 garlic cloves
• sea salt and pepper
• 2 tbsp extra virgin olive oil
• 4 thick slices sourdough bread

1. Heat the oven to 180C/Gas 4. Coat the cherry tomatoes lightly in olive oil and bake for 20 minutes until soft and squishy but still retaining their shape. Drain the mozzarella well, then thickly slice and drain again.
   
   
2. Smash the garlic cloves until flat, and add to the extra virgin olive oil, along with sea salt and pepper.
   
   
3. Grill the bread on both sides, and brush the top with the garlicky olive oil. Arrange slices of mozzarella on top, and arrange cherry tomatoes on top of the mozzarella. Drizzle the remaining garlicky oil on top and serve.