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Casa Hoski Bruschetta: puff pastry with roma tomatoes, basil and bocconcini cheese

Stephen’s starter recipe from week 4 of Come Dine With Me Australia.

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Preheat the oven on fan setting to 200°C
Slice Roma tomatoes into discs and spread on a baking tray with sea salt sprinkled on top. Cook until withered and then remove – approx 7 mins.
Unwrap puff pastry and lay on baking paper on an oven baking tray and brush lightly with olive oil & balsamic
Finely chop garlic and sprinkle over puff pastry and then overlay pre-roasted tomatoes. Bake in oven until puff pastry rises and browns and tomatoes have withered further – approx 7 mins. Remove from oven and allow to cool to room temperature.
Slice bocconcini cheese into discs and layer over tomatoes. Crack pepper over top to taste.
Cut into small squares – approx. 15 pieces the size of a match box. Place basil leaves over the top and lightly drizzle with olive oil and serve.