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


WINNER of the Lodge Cast Iron #LearnToCookMonth Recipe Contest! 
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. 
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. 


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!!