Bocconcini are small mozzarella balls and like mozzarella they are a semi-soft rindless, mild cheese that originated in Naples. Once made only from the milk of water buffalo they are now made using cows milk. This deliciously creamy cheese is perfect served with ripe, sweet roasted cherry tomatoes. Place the roasted tomatoes and bocconcini on the toasted ciabatta bread and sprinkle with fresh basil for the perfect appetiser.

Serves 4-6, makes 14 bruschetta

Prep time - 15 minutes

Cooking time - 30 minutes

Method

1. Preheat the oven to 180C/fan 160C/gas 4. Remove the cherry tomatoes from the vine and place in a small roasting tin with the red onion, a tablespoon of the olive oil, balsamic vinegar and sea salt. Toss everything together well and roast for 10 – 15 minutes until the tomatoes have wilted and the red onion is softened.

2. Meanwhile cut the ciabatta bread into slices and place on a large baking tray and brush over the remaining olive oil. Place in the oven and bake for 10 - 15 minutes until the bread is toasted and golden. Remove from the oven and leave to cool slightly.

3. Remove the skin from the garlic clove and cut the garlic in half. Using the cut side of the garlic, rub this over the surface of the toasted ciabatta.

4. Stir half of the basil into the tomatoes and then spoon the mixture between the toasted ciabatta slices, spooning over any juices left in the tray.

5. Top the tomatoes with two halves of the mozzarella pearls and then scatter over the remaining basil leaves with freshly ground black pepper and serve immediately.