30 ml Weigh-Less Extra Virgin Olive Oil
210 g Feta cheese
60 g Medium fat Cream Cheese
1 tbsp Basil chopped
2 Garlic cloves chopped
1 ear Corn
1 Baby Marrow cut into 1 – 1 ½ cm inch thick pieces
1/2 cup Lemon juice
1/2 tsp Chilli flakes
Slice the baguette into 1 cm thick pieces.
Use 2 tbsp of the Olive Oilto brush each side of the slices, then bake at 400⁰ F ( 204⁰ C ), for 5 minutes on each side, or until lightly toasted.
In a food processor, whip room temperature feta and cream cheese until smooth, just a minute or two. Add the chopped basil and 1 clove of minced garlic and mix until evenly combined.
In a small bowl, combine the other 2 tbsp of olive oil with 1 clove of minced garlic. Brush onto the corn and planks of baby marrow.
On either a grill, a grill pan, or a sauté pan, cook the corn and baby marrow over high heat until cooked through and slightly charred, 5 to 10 minutes.
Chop the baby marrow into small pieces and cut the corn from the cob, trying to keep the corn as intact chunks if possible.
Spread a bit of whipped feta onto each slice of baguette, then top with a sprinkle of corn and a piece of baby marrow.
Drizzle with a squeeze of lemon juice, lightly sprinkle with red pepper, and garnish with chopped basil.