A simple dish brought to life by the delectable roast garlic and creamy marinated feta. The feta can be stored in jars for up to four weeks in the fridge and is a handy addition to any salad.
Dice the feta, and pop in a bowl. Add the Hot Honey, olive oil and herbs and mix gently.
Pop the marinated feta into a jar, making sure the feta is all covered with oil. Leave to infuse in the fridge, overnight if you can.
Preheat oven to 200°C.
Slice the baguette or ciabatta into a nice handheld bruschetta size, about 1 cm thick. Brush with the Saint Garlic oil, and toast for 8-10 minutes in the oven, until nicely golden
Remove core from tomato, and cut into quarters. Remove the seeds, and dice the flesh.
Toss the tomato with the finely shredded basil, and 1 tbsp of Saint Garlic.
Add a pinch of the Salt of Aotearoa to season.
To serve:
Smash some marinated feta on the toasted bread, then load with the tomato mixture. Garnish with more basil and serve immediately.
