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Loaded dip:
To serve:
Loaded dip:
1. Preheat the oven to 180°C.
2. Place the baby tomatoes and onions on a baking sheet. Drizzle with 45 ml of the olive oil, sprinkle over the sugar and add seasoning. Toss to combine and spread out in a single layer. Roast for 30 minutes or until golden.
3. Spread the dip evenly onto a large serving platter or in a bowl.
4. Top with the roasted tomato and onion mixture. Drizzle with the remaining olive oil and the balsamic glaze. Garnish with basil leaves.
To serve:
Serve with toasted and sliced ciabatta.
HINTS & TIPS:
In a hurry? Use a packet of sundried tomatoes instead of the roasted tomatoes & onions and top with dollops of basil pesto.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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