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Grilled Sourdough Toast with Zucchini & Brie
Recipes
Ingredients:
– 2 zucchini, sliced thin lengthwise
– 4 TBSP olive oil
– Kosher salt and black pepper to taste
– 4 oz Real California brie
– 4 slices sourdough
– 4 TBSP whole grain mustard
SPECIAL EQUIPMENT: Cedar plank, soaked in water for at least one hour
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Directions:
PREP TIME: 10 minutes
COOK TIME: 10 minutes
YIELD: 4 servings
Heat grill to medium-high (400-450°F).
Lay the zucchini slices and sourdough on a sheet tray and brush with olive oil.
Season the zucchini with salt and pepper, then place each slice on the grill and cook 2-3 minutes, then flip and cook another 3-4 minutes. Place the brie on a cedar plank and grill until melted and starting to spread. Add the sourdough, oiled side down, and grill until golden and toasted.
Remove everything from the heat. Spread mustard on the grilled slice of each slice of bread, then layer slices of the zucchini and spoon over melted brie. Cut each toast in half and serve immediately.
NOTE: Melted brie isn’t just tasty, it’s luxurious, and it’s an easy way to liven up this easy summer snack–crispy bread, tender squash, zesty mustard and melty cheese are all you need at your next picnic.
Recipe Courtesy of James Collier / Paprika Studios
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.