Bruschetta with whipped feta and semi-dried Piccolo cherry tomatoes

Preheat the oven to 150°C/ gas mark 2 

Begin with the semi-dried Piccolo cherry tomatoes. Slice them in half horizontally and toss with the finely chopped garlic, chopped rosemary and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven

In the meantime, place the feta, yoghurt and lemon zest into a blender and blend into a spreadable paste, (don’t worry if its not completely smooth)

Slice the bread into 8 thick slices, drizzle with a little olive oil and place in a hot griddle pan, or under a grill, to lightly toast

Once all the elements are ready, spread the whipped feta over the toasts and top with the semi dried Piccolo cherry tomatoes. Finish with a drizzle of olive oil and a scattering of fresh oregano leaves