Light Lunches
Bruschetta with Feta and Garlic Dip and Oven Roasted Tomatoes
This is great way to make the most of summers best tomatoes - serve as a summer brunch.
Method
Place the tomatoes on a baking tray, cut side up, and brush with the oil. Sprinkle with garlic, salt and basil and roast in a moderate oven, 180°C for 35 minutes. Spread the Feta and Garlic Dip over the toasted bruschetta, top with the roasted tomatoes and scatter with extra fresh basil.
Ingredients
4 Roma tomatoes, quartered
2 tbsp olive oil
2 cloves garlic, chopped
¼ tsp salt
Handful fresh basil, roughly chopped
1 pottle LISA'S Feta and Garlic Dip
8 slices Italian bread, toasted (bruschetta)
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