Baked Bread Cups with Grape Tomato and Bloody Mary Sauce

• 12 Grape Tomatoes, halved
• 60 ml extra virgin olive oil
• 6 slices white bread
• 1 tbsp grated parmesan

Bloody Mary Sauce

• 30 ml vodka,
• 50 ml tomato juice,
• 1/4 tsp celery salt, Pinch
• 1/4 tsp ground black pepper, Pinch
• 2 Tabasco sauce, drops
• 2 Worcestershire sauce, drops

1. For sauce; combine all the ingredients and mix well, allow to stand.
2. Remove crusts from bread and chop finely, about 5mm x 5mm. Cut each slice into 4 squares.
3. Place squares between layers of plastic wrap and use a rolling pin to roll flat.
4. Place squares in a mini muffin tin and brush with olive oil. Toss crusts with remaining olive oil and place on a baking sheet. Bake bread and crusts at 160°C until crisp, roughly 10 minutes. Stand to cool.
5. Place tomatoes in a bowl and add Bloody Mary sauce. Stand for 5 minutes.
6. Add crouton crusts and mix well. Spoon into bread cups, sprinkle with parmesan and serve immediately.