Feta and chilli dip

Ingredients:

200g creamy feta, chopped
200g Greek-style yoghurt
1/3 cup olive oil
¼ cup oregano leaves, coarsely chopped
3 green shallots, thinly sliced
1 long red chilli, seeded and finely chopped
2 garlic cloves, crushed
salt flakes and freshly ground black pepper
1 Italian ciabatta loaf, thinly sliced diagonally

Method:

Preheat oven to 200 °C. Put feta, yoghurt, 1 tablespoon of olive oil, oregano, shallot, chilli and half of the garlic in a food processor and process until mixture is smooth and thick. Transfer to a bowl and season. Cover and refrigerate until required.

Line an oven tray with baking paper. Stir remaining oil and garlic in a bowl until combined. Brush both sides of bread slices with oil mixture, arrange on prepared tray and bake for 5 minutes or until golden. Turn and cook for a further 3-5 minutes or until golden and crisp. Let cool. Serve crostini with Feta and chilli dip.