Recipes

COBB GRILL LUNCH RECIPE,

Bruschetta with Feta, Mint & Zucchini

Ingredients

Serves 4

1 Small French Bread Loaf (cut into slices at an angle)
Zucchinis (sliced lengthwise about 1/4 inch thick)
1 Wheel Feta Cheese
6 Mint Leaves (chopped)
Olive Oil
Zest of 1/2 A Lemon
Salt & Pepper

 

Method

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

  • Brush the slices of French loaf and the zucchini slices with olive oil and season with salt and pepper.
  • Cook the bread first, turning once—about 3-5 minutes a side until golden brown. Then place the zucchinis onto the Griddle for about 5 minutes a side, making sure to turn only once as you want those lovely grill lines on them.
  • Crumble the feta into a bowl. Add the lemon zest and chopped mint with lots of black pepper.
  • Build your bruschetta by layering the zucchini with the feta mixture. Garnish with mint and serve.

 

Serving Suggestion

These are really tasty, fresh and fun starters or snacks. Serve with a crisp Sauvignon Blanc or Chardonnay wine.

Photos

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