Place your cherry tomatoes and garlic cloves in a small baking dish and cover with plenty of olive oil. Sprinkle with a pinch of salt and sugar and slow roast in the oven for 10-15 minutes until tomatoes have softened.
Slather a thick layer of ricotta over some toasted bread, sprinkle with the Bruschetta Blend and top with the confit tomatoes. Add a dash more of Bruschetta Blend and serve whilst still warm.
For the grilled zucchini bruschetta
To make whipped feta, blitz the feta with the Greek yoghurt, a squeeze of lemon juice and a drizzle of honey, if you like a subtle hint of sweetness, in a food processor until smooth.
Slice zucchini into thin ribbons using a peeler. Heat a griddle pan over medium heat, lightly brush the zucchini ribbons with olive oil and cook in pan for 1–2 minutes or until lightly charred on each side.
Spread whipped feta over toasted bread, top with grilled zucchini and sprinkle generously with Bruschetta Blend.
For the smashed avocado bruschetta
Smash the avocado with the feta and a squeeze of lemon juice and spread generously on a slice of toasted bread.
Add some sliced tomatoes and top generously with Bruschetta Blend.
