Oven Roasted Tomatoes and Mushrooms on Toast

Tired of the ole bacon and egg breaky thing?  Want to really impress the out-laws?  Tried and tested, I have the answer!  Juicy mushrooms and sweet tomatoes rest on smoky, chargrilled bread.....topped with creamy goats cheese and drizzled with homemade pesto = favourite daughter-in-law.  Trust me, it worked......for a day;)!!

Serves 4

4 very ripe truss tomatoes, quartered
8 medium portobello mushrooms
1/2 tsp of dried oregano
Extra virgin olive oil for drizzling
Sea salt and cracked pepper
4 slices of ciabatta bread
A handful of rocket leaves for garnish
100gm of soft goats cheese

For the Pesto:

1 bunch of fresh green basil, stalks removed
1/2 a cup of grated parmesan cheese
2 garlic cloves
1/2 a cup of extra virgin olive oil
1/4 cup of toasted pine nuts (optional)
Sea salt and cracked pepper

To make the pesto combine all ingredients in a food processor and process until you have a nice pasty consistency.  If the mixture looks a little dry, add some more olive oil.

Pre heat the oven to 180 degrees celsius.  Place the tomato quarters and mushrooms on a lined baking tray.  Drizzle over some olive oil and sprinkle with the dried oregano, sea salt and pepper.  Bake in the oven for approximately 30 minutes or until the mushrooms are tender and the tomatoes look lovely and caramelised.

Get your hubby (or wife, depending on who is cooking) to spark up the barbie grill and toast the bread on both sides until lightly charred and smokey.

Divide the ciabatta between four plates and top each slice with the tomatoes and mushrooms (in a row looks nice).  Crumble over the goats cheese and drizzle over a generous amount of  the pesto.  Garnish with rocket leaves and serve.......