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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil

Name: Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil
Prep time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 loaf sourdough, sliced; 0.5 Cup olive oil; salt; 2 lb zucchini, grated; 2 tablespoon white balsamic, lemon juice, or sherry vinegar; 1 tablespoon thyme, picked and minced; 1 clove garlic, minced; 0.5 large white onion, diced; 1 Cup feta cheese, crumbled; 0.5 Cup mexican sour gherkins, quartered; 0.5 Cup baby zucchini, shaved into coins; 0.5 Cup bush, thai, or opal basil, picked

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This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherk.

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Ingredients

number of servings

1 loaf sourdough, sliced Added to
¹⁄₂ Cup olive oil Added to
salt Added to
2 lb zucchini, grated Added to
2 tablespoon white balsamic, lemon juice, or sherry vinegar Added to
1 tablespoon thyme, picked and minced Added to
1 clove garlic, minced Added to
¹⁄₂ large white onion, diced Added to
1 Cup feta cheese, crumbled Added to
¹⁄₂ Cup mexican sour gherkins, quartered Added to
¹⁄₂ Cup baby zucchini, shaved into coins Added to
¹⁄₂ Cup bush, thai, or opal basil, picked Added to

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Directions

40 min.

1. Step

Light a grill and set up the charcoal or wood on one side.

2. Step

Place feta in a perforated sheet pan, set on the covered grill, and let smoke for 30 minutes.

3. Step

Meanwhile, grate the zucchini on a box grater, then drain excess liquid in a colander.

4. Step

Heat 1 tablespoon olive oil in a pot and sweat garlic and onion until translucent, about 6 minutes. Be careful not to let them brown.

5. Step

Add grated, drained zucchini and stir, cooking on low until zucchini is soft and jam-like, about 1 minutes.

6. Step

Season to taste with salt, acid (white balsamic, lemon juice, or sherry vinegar), and thyme.

7. Step

Brush sourdough bread slices with olive oil and grill until toasted.

8. Step

Spread the zucchini jam on the toasts.

9. Step

Top each piece with crumbled smoked feta, sour gherkins, sliced raw baby zucchini, basil, salt, and additional olive oil.

22 July 2022

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