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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 with 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.
Top with the roasted tomato and onion mixture. Drizzle with the remaining olive oil and the balsamic glaze. Scatter 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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