Tomato and Feta Bruschetta - serves 4

Preparation - 15 minutes, Cooking time - 5 minutes

1/2 pint pomodorino or cherry tomatoes
1 1/4 cups feta cheese
small handful fresh mint leaves
small fresh basil
3 tbsp olive oil
sea salt and ground black pepper
1 ciabatta loaf
1 large garlic clove, unpeeled

Place the tomatoes in a heavy bowl, then use the end of a rolling pin to mash them and roughly flatten them open.
Crumble or roughly dice the feta into the bowl. Roughly tear in the herbs, then add 2 tbsp of olive oil and plenty of seasoning. Set aside for at least a couple of hours.
Split the ciabatta in half lengthwize, then cut each half crosswize into 4 roughly equal-sized pieces. Drizzle the cut sides with a little olive oil and heat under a preheated broiler until golden brown.
Cut the garlic clove in half and rub the cut sides over the surface of the toasted bread; sprinkle lightly with salt.
Pile the tomato mixture on top and serve.