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Grilled Sourdough Toast with Zucchini & Brie



– 2 zucchini, sliced thin lengthwise – 4 tablespoons olive oil – Kosher salt and black pepper to taste – 4 oz Real California brie – 4 slices sourdough – 4 tablespoons whole grain mustard Special Equipment: Cedar plank, soaked in water for at least one hour :Brie, Zucchini, Summer Appetizer, Appetizer, Grilling, Cheese
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Prep Time: 10 minutes

Cook Time: 10 minutes

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.

Yield: 4 servings

Recipe Courtesy of James Collier / Paprika Studios