• 180g goat's milk feta (Lemnos brand), crumbled
  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) milk
  • 2 tbs olive oil, extra
  • 1 tbs chopped fresh continental parsley
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp finely chopped fresh thyme
  • 1 baguette (French stick), cut crossways into 1cm-thick slices
  • 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.
  • 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.
  • 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.
  • Spoon feta dip into a small bowl and serve with herb & garlic toasts.