- 200 g Rosa tomatoes
- 1 T olive oil
- Sea salt
- Rye bread
- Cream cheese
- Fried beech-smoked streaky bacon
Preheat the oven to 180°C. Arrange Rosa tomatoes on a baking tray, drizzle with olive oil, season with sea salt and roast for 15 minutes or until blistered.
Toast slices of rye bread and spread generously with cream cheese. Top with the roast tomatoes, rashers of crisp, fried beech-smoked streaky bacon and fresh rocket leaves.