COBB GRILL LUNCH RECIPE,
Bruschetta with Feta, Mint & Zucchini
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)
Zest of 1/2 A Lemon
Salt & Pepper
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.
These are really tasty, fresh and fun starters or snacks. Serve with a crisp Sauvignon Blanc or Chardonnay wine.
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