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Serves 4
1 serve = 1 Fat + 2 Protein
Good Choice Recipe

Prep 20 minutes
Cook: 20 minutes

1 baguette (120g sliced into 1cm thick pieces)
30ml (2tbsp) Weigh-Less Extra Virgin Olive Oil
210g room temperature feta cheese, block or crumbled
60g room temperature medium fat cream cheese
1 Tbsp chopped basil
2 cloves garlic divided
1 ear corn
1 baby marrow cut into 1 – 1 ½ cm inch thick pieces
Juice of ½ lemon
½ tsp red pepper 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.

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