Feta dip with herb and garlic toasts

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How to make Feta dip with herb and garlic toasts

  • Yield : 10
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 180g goat's milk feta, crumbled
  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) milk
  • 2 tablespoons olive oil, extra
  • 1 tablespoon chopped fresh continental parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 baguette (French stick), cut crossways into 1cm-thick slices

Method

  • Step 1 Place the feta, oil and half the garlic in the bowl of a food processor and process until combined. With the motor running, add the milk in a thin steady stream and process until the mixture is a thick, smooth paste.
  • Step 2 Place the extra oil, remaining garlic, parsley, rosemary and thyme in a saucepan over medium heat. Cook, stirring, for 2 minutes or until fragrant. Remove from heat and set aside.
  • Step 3 Preheat oven to 200°C. Line a baking tray with baking paper. Brush baguette with herb and garlic oil. Place on tray. Bake in oven for 7 minutes or until brown.
  • Step 4 Spoon feta dip into a small bowl and serve with herb & garlic toasts.

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