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SIZZLING FETA

INGREDIENTS 
  • 16oz block of feta cheese
  • 1-1/2 cups fresh basil
  • 3 cloves of garlic
  • 1/2 cup of diced sun dried tomatoes
  • 1/8 cup EVOO
  • 3 Tbsp EVOO
  • Salt 
  • Pepper
  • 1 loaf crusty baguette




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WINNER of the Lodge Cast Iron #LearnToCookMonth Recipe Contest! 
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BIG GREEN EGG SETUP
Set up your Big Green Egg for direct grilling. Temperature should be approx 400F.




Pesto Sauce

Blend the the basil, sun dried tomatoes, garlic, 1/8C EVOO and a pinch of S&P. Blend until smooth. 
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Add the remaining 3 Tbsp of EVOO to a cast iron skillet. Pictured is a Lodge 8" skillet. Cube the feta cheese and add to pan. Season with a pinch of S&P. Drizzle the pesto sauce over the cubed cheese. Place the skillet directly on the grill grate. 
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Slice the crusty baguette as desired. Brush the bread with EVOO, sprinkle with S&P and toast directly over the fire. The bread will toast extremely fast so be careful.  

Allow the cheese to cook until all of it is bubbling. Serve SIZZLING.


ENJOY!!
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