Sweet garlic, juicy tomatoes, creamy whipped feta and crusty sourdough - this dish is a hit for all the senses. Loaded with incredible flavours, it makes a wonderful sharing plate when friends come over, but works equally well as a lunch or brunch.

INGREDIENTS: (Serves 4)

• 1 block of feta, broken into pieces
• ½ cup Greek yoghurt
• 2 heaped tbsp Black Garlic Ketchup
• 400g Isle of Wight Tomatoes piccolo vine tomatoes
• 3 cloves of garlic, sliced
• 4 slices of artisan seeded sourdough
• Salt & pepper
• Baby basil to garnish

METHOD:

Preheat the oven to 190C.

In a food processor add the feta, Greek yoghurt and Black Garlic Ketchup and blitz (or whisk) together until creamy, then set aside.

Add the tomatoes to a baking dish, add the garlic and drizzle over the remaining 1 tbsp Black Garlic Ketchup. Use a spoon to combine and place in the oven for 20 minutes until the tomatoes are blistered and bubbling.

Lightly toast the sourdough slices, then smother them with the whipped black garlic feta, top with the juicy tomatoes and finish with some salt, pepper and baby basil.