In a small saucepan, gently heat the Garlic Herb Oil over low heat for 5 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly.
Brush the slices of bread generously with the Garlic Herb Oil.
Bake for 8-10 minutes, or until golden brown and crispy.
While the bread is baking, prepare the Whipped Feta Spread. In a food processor, combine the Feta cheese, heavy cream, lemon juice, and Calabrian chili paste. Process until smooth and creamy, scraping down the sides as needed.
Stir in the Fresh parsley.
Once the bread is out of the oven, spread the Whipped Feta Spread generously over each slice.
Serve immediately and enjoy!
Ingredients
6
1700 gLoaf Sourdough bread
1/2 cup120 mLExtra virgin olive oil
618 mLGarlic-minced
2 tbsp30 mLFresh rosemary-chopped
1 tbsp15 mLFresh thyme-chopped
8 oz225 gFeta cheese-block
1/4 cup60 mLHeavy cream
1 tbsp15 mLLemon juice-freshly squeezed
1 tsp5 mLCalabrian chili paste
1/4 cup30 gFresh parsley-chopped
Equipment
Baking sheet
Small saucepan
Food processor
Knife
Spoon
Instructions
Preheat oven to 400°F (200°C).
Slice the Bread into 1-inch thick slices.
In a small saucepan, gently heat the Garlic Herb Oil over low heat for 5 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly.
Brush the slices of bread generously with the Garlic Herb Oil.
Bake for 8-10 minutes, or until golden brown and crispy.
While the bread is baking, prepare the Whipped Feta Spread. In a food processor, combine the Feta cheese, heavy cream, lemon juice, and Calabrian chili paste. Process until smooth and creamy, scraping down the sides as needed.
Stir in the Fresh parsley.
Once the bread is out of the oven, spread the Whipped Feta Spread generously over each slice.
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