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

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