350g plum tomatoes, halved
1 tbsp olive oil, plus more for drizzling
1 tbsp balsamic vinegar
few thyme sprigs, chopped
4 thick slices gluten free bread
125g ball mozzarella, torn
a few basil leaves
small handful rocket
Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
Meanwhile, toast gluten free bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.
Recipe adapted from: Good Food