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.


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 & Basil Dip over the toasted bruschetta, top with the roasted tomatoes and scatter with extra fresh basil.


  • 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 & Basil Dip
  • 8 slices Italian bread, toasted (bruschetta)
  • Available at all major supermarkets.