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Loaded dip:
To serve:
Loaded dip:
Preheat the oven to 180°C.
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.
Spread the dip evenly onto a large serving platter or in a bowl.
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.
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