Place 8 of the crackers halves in a board and spoon a little pesto sauce in the centre of each. Top with a prawn and a sprig of thyme.
Cut the tomatoes in half, scoop out the seeds with a teaspoon and discard. Chop the flesh into small pieces and place in a bowl. Stir in the sun dried tomato paste and season to taste. Spoon this mixture on top of the remaining crackers and top each with a basil leaf.
Both these bruschetta are best served within 15 mins or topping.
