Bacon Bruschetta

6 rashers of Henderson's streaky bacon, diced

1 sourdough loaf, sliced into 20 bite-sized pieces

3 garlic cloves, minced

24 cherry tomatoes, cut in half

120g feta

Olive oil

1 pinch salt

1 pinch pepper

Basil leaves to garnish

Step 1

Cook bacon in oil over medium heat until bacon is golden. Set aside to cool.

Step 2

Thinly slice the sourdough, brush one side with olive oil and grill for a few minutes until crispy.

Step 3

Add the bacon, tomatoes, feta, garlic, salt and pepper to a bowl and mix with a little olive oil.

Step 4

Dollop onto each piece of sourdough and add basil to garnish. Serve immediately to guests, or share with family for a fresh, summery lunch.