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A great variation on the Italian favourite, this bruschetta is tangy and full of flavour. Its perfect cooked over the dying coals of a summer barbecue. But if you are nostalgic for a taste of summer during colder weather, it can just as easily be cooked on a griddle or grill.

For best results and maximum flavour, use fresh rosemary, preferably straight from the garden. However, if this is not available, dried should be fine.

You will need:

Bread- a good quality non sliced variety is essential. A white, light textured bread is best. Ciabatta would be perfect
3 or 4 garlic cloves crushed
Olive oil to taste
A good sprig of fresh rosemary, roughly chopped (dried rosemary will do)
Feta cheese to taste
Salt and pepper

For best results, combine the rosemary, garlic, oil and seasoning and leave to infuse for at least an hour.

Very lightly toast the bread on one side. Then, lightly brush the toasted side of each piece with a little of the oil. Crumble enough feta over each piece to cover the bread well and then drizzle with the oil mixture, ensuring you have some of the chopped rosemary. Then, replace on the barbecue or griddle until the underside has lightly toasted. By this time, the cheese will have just started to melt and it will be ready to eat.

If you are using a grill, toast the bread on both sides and melt the cheese under the flame.

Learn more about this author, Natasha Sheldon.
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