Garlic Bruschetta with cherry tomatoes and fresh goat curd
250g Goat curd
5 cloves garlic
100ml olive oil plus extra
24 cherry tomatoes
6 thick slices sour dough bread
80g rocket
salt flakes and cracked pepper

preheat oven 220 C, combine garlic and olive oil in a bowl and set aside 30 mins, place tomatoes in baking dish and drizzle with garlic oil, roast 8-10 mins until soft; drizzle remaining oil on bread and roast on both sides until golden brown; place bruschetta on plates, top with tomatoes, rocket leaves and a dollop of goat’s curd, season to taste and drizzle curd with extra olive oil.