8 medium-sized vine-ripened tomatoes, halved
4 tbsp extra-virgin olive oil
4 thick slices gluten free bread
1 tbsp garlic infused oil
25g pine nuts, toasted
small bunch mint
1 tbsp balsamic vinegar
100g lactose free cream cheese
green salad, to serve (optional)
Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
Toast the gluten free bread. Brush a bit more oil over the gluten free bread and put on 4 plates.
Using a food processor, whizz together the pine nuts, mint, garlic infused oil, remaining oil and vinegar.
Thickly spread the lactose free cream cheese on the gluten free bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.
Recipe adapted from: Good Food