Roasted Tomato, Basil and Feta Bites

(Makes approximately 20)


1 tablespoon olive oil

200g punnet mini-Roma tomatoes cut each in half lengthways

1-2 cloves garlic, peeled and sliced

4 large sprigs rosemary

100g piece Feta cheese, cut into small slices

Waterthins Bagelettes – Original

Small sprigs of basil for garnishing


To roast the tomatoes:

Heat oven to 180C.  Pour the oil into baking dish just large enough to fit the tomatoes.

Layer the tomatoes, cut side up in the dish, and add the garlic and rosemary sprigs.

Brush the oil over the tomatoes and garlic.  Roast for 15–20 minutes, cool and discard the rosemary.

To make the Roasted Tomato, Basil and Feta Bites:

Place Waterthins Bagelettes – Original on a board and top each with feta, tomato and garlic.

To serve:

Arrange Bagelettes on a platter and garnish with basil.


Left over roasted tomatoes will store well in an airtight container in the fridge up to 2-3 days.

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