Those ripe garden tomatoes that just keep coming sometimes need to be roasted in our house … I have this beautiful garlic olive oil from a little farmers market in France I’ve been using, splash of balsamic salt and pepper … so good on little sweeties.

For whipped feta I used a whole block, added the same garlic oil, a few large basil leaves and half a cup of garlic chives, black pepper and a dash of milk to get desired consistency ( a spoon of plain Greek yoghurt is another option ) .. we served with BBQ’d courgette and eggplant and peri peri chicken .. très bon!

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