Garlic Fetta Cheese Pate
1 large clove garlic
1/4 tsp salt
250g goat’s fetta crumbled
125ml (1/2 cup) mayonnaise
2 tbsp chopped chives
375g cream cheese, softened to room temperature
fresh baguette to serve
Mash the garlic and salt to a paste in a mortar or small bowl. Combine the fetta, mayonnaise, garlic paste, chives and cream cheese in a processor and whiz until smooth. Scrape pate into a bowl, cover with plastic wrap and refrigerate for 2 hours. Serve with baguette slices.
Makes about 2 cups.
Submitted by 