Goat's Cheese and Balsamic Tomato Bruschetta

Meanwhile, quarter the baby plum tomatoes. Halve, peel and thinly slice the red onion.

In a medium bowl, combine the tomatoes, balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Roast the parcel on the middle shelf of your oven until soft, 10-12 mins. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the caramelised onion and roasted garlic to the bowl of tomatoes and mix to combine. 

When the chips have 5 mins remaining, halve the ciabattas.

If you have a toaster, toast the ciabatta until golden. Alternatively, pop them into the oven to warm through, 2-3 mins.