Preheat oven 200°C (180°C fan forced). Line a large baking tray with baking paper.
Place oil, milk and salt in a small saucepan, season well with McCormick Black Pepper and bring to a simmer over medium heat.
Place flour in the bowl of an electric mixer and carefully (with a paddle attachment) beat in hot milk mixture and Parmesan cheese until combined. Add eggs, one at a time, beating well after each addition until well combined – the mixture will be wet and sticky.
Working quickly, spoon heaped tablespoons of batter onto prepared baking tray and bake for 25 minutes or until puffed and golden on top.
To make the Vinaigrette Salsa; place all ingredients into a jug and using a stick blender, blend until smooth.
To serve, tear warm breads and serve with a store bought white bean dip and a drizzle of vinaigrette salsa.
Prepare the salsa in advance, allowing time to bake and serve the breads warm.