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Baby Marrow Crostini

Whipped Feta, Corn and Baby Marrow Crostini

Prep Time 20 mins
Cook Time 20 mins
Course Side Dish
Servings 4 servings


  • 1 Baguette
  • 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.
Keyword Baby Marrow, Corn, Feta
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