Zucchini bites with charred tomato dressing

Charred tomato dressing

• 150 g Roma tomatoes (ripe), cut into halves
• 2 garlic cloves, unpeeled
• 1 eschalot (approx. 40 g)
• 50 g extra virgin olive oil
• 10 g tarragon vinegar (see Tips)
• ¼ - ½ tsp salt, to taste
• 2 pinches ground black pepper

Zucchini bites

• extra virgin olive oil, for brushing
• 3 - 4 zucchinis, trimmed and cut into 24 long thin slices (approx. 3 mm thickness - see Tips)
• salt, to season
• ground black pepper, to season
• 4 sprigs fresh chives, cut into pieces
• 4 sprigs fresh basil, leaves only, plus an extra 24 whole leaves (approx. 1-2 bunches)
• 250 g cream cheese, softened
• ¼ tsp salt
• ground black pepper, to taste