This is a simple but very tasty dip, you can make your own humus but it's easier to buy it from the deli counter at your local supermarket! You can put all sorts of flavourings and bits and pieces into the humus, this idea came to me one evening when we suddenly had five friends turn up for drinks. It's quick and very satisfying especially when you have a few glasses of rose or Pinot Grigio!
- 12 vine cherry tomatoes, washed
- 2 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 2 tubs humus, about 185g each
- A squeeze of lemon juice
- 8 slices bread
- 1 tsp balsamic vinegar
- Salt and freshly ground black pepper
- Preheat the oven to 240°C / Gas 9. Put the tomatoes into a non-stick roasting pan. Add the oil and rosemary and cook in the oven for about 10 minutes or until they begin to soften and brown slightly.
- Meanwhile, mix the pots of humus together in a bowl, season and add a touch of lemon juice then mix well.
- To make the melba toast, grill both sides of the bread under a hot grill until golden brown. Using a sharp knife cut off the crusts then carefully cut through the bread horizontally to give you sixteen thin slices of bread. Gently rub the untoasted sides of the bread on a board to remove the doughy, uncooked pieces then cut each slice of bread in half diagonally so you get thirty-two triangles. Place the triangles back under the grill, uncooked side up and toast again until they are golden and beginning to crisp and curl up. Allow to cool slightly and pile into a large bowl.
- Take the tomatoes out of the oven and spoon them into a bowl and allow to cool then add the balsamic vinegar and mash with a fork.
- When cool, mix the tomatoes into the humus and re-season. Let your guests help themselves to the toast and dip.