Ingredients
- 4 slices of sourdough bread
- ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
- 320g feta cheese
- 1 zucchini, sliced lengthways
- ½ cup of marinated capsicum strips
- ½ cup of pitted black olives, halved
- Fresh basil to garnish
Method
- Heat a large, ridged grill pan or BBQ.
- Brush the bread slices on both sides with extra virgin olive oil and place on grill to cook on both sides until golden with dark grill marks. Remove and set aside.
- Brush the zucchini slices with extra virgin olive oil and grill for a few minutes until cooked.
- Spread the feta over the grilled bread, top with zucchini, capsicum and olives, garnish with basil and serve.
