Slow roasted tomato with sundried tomato pesto

(For 12 canapes)

• 12 Salty Fingers
• ½ punnet Garden Cress
• ½ punnet Basil Cress
• 1 tsp pine kernels
• 60gr sundried tomatoes
• 6 pieces cherry tomato on a vine
• 3 slices pumpernickel bread
• balsamic vinegar reduction

• Cut the canapes base out of the pumpernickel bread slices. 
• Cut the cherry tomatoes in half and slow cooked them in an oven at 100°C for one hour. 
• To make the pesto, blend together the sundried tomatoes, pine kernels and Basil Cress with a little bit of oil of the sundried tomato jar. 
• Build the canapes with the pesto at the bottom, then top with the tomato and the drizzle of balsamic vinegar. 
• Serve with the Salty Fingers and Garden Cress. 

Recipe: Franck Pontais