You've Got a Pizza My Heart: Mini Polenta Caprese Bites

Grab this

• 500 g tube prepared polenta, cut into 12 rounds
• 250 g cherry tomatoes
• 1 1/2 tablespoons olive oil, divided
• 1 small garlic clove, finely grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fine salt, plus more to taste
• 1/2 cup vegan mozzarella-style cream or thick unsweetened cashew cream
• 1 tablespoon balsamic glaze
• 1/4 cup fresh basil leaves, thinly sliced
• Freshly ground black pepper

Do this

1. Heat the oven to 220°C (425°F). Toss the cherry tomatoes with 1/2 tablespoon olive oil, the garlic, oregano and salt on a small baking tray.
2. Roast the tomatoes for 12 to 15 minutes, until softened and lightly blistered.
3. While the tomatoes roast, pat the polenta rounds dry and brush both sides with the remaining olive oil.
4. Heat a large non-stick skillet over medium-high heat. Cook the polenta rounds for 3 to 4 minutes per side, until golden and crisp at the edges.
5. Arrange the warm polenta on a platter. Top each round with a spoonful of vegan mozzarella-style cream and one or two roasted tomatoes.
6. Drizzle lightly with balsamic glaze, scatter over the basil and finish with black pepper. Serve while the polenta is warm.