{ Feta and Mushroom Bread }

2 garlic cloves

1/4 cup olive oil, plus extra for sprinkling

1 loaf of white crusty bread

8 portobello mushrooms, stalks removed

4 large tomatoes, quartered and seeded

8 oz feta cheese, about 1 cup crumbled

sea salt and freshly ground black pepper

basil or sage, chopped to serve

Put the garlic into a small bowl, add olive oil, and mix. Smear or brush over both sides of the bread and transfer to a roasting pan. Put a mushroom on each slice of bread. Put 2 tomato quarters on each mushroom and sprinkle with crumbled feta. Sprinkle with olive oil, salt and pepper, then cook in preheated overn at 350 for 25 minutes until the bread is golden Top with your chosen herb and serve hot or warm.