Tomato and fetta bruschetta
Preparation 10 minutes + 30 Cooking nil Serves 4 Ingredients 1 tbsp olive oil 3 clove garlic, crushed 500g cocktail tomatoes, quartered
1⁄2 red capsicum, diced 2 spring onions, sliced
1⁄4 cup fresh herbs (oregano, basil, parsley) 200g fetta, cubed (optional)
Salt and black pepper to taste 8 slices Italian bread, lightly toasted Method
Combine oil, garlic, cocktail tomatoes, capsicum, spring onions and herbs. (Can be marinated at room temperature for 30 minutes). Fold through fetta and seasoning just before serving. To serve, spoon generously onto lightly toasted Italian bread.