Bruschetta with feta, mint and baby marrow

Serves 4


  • 1 small French loaf, cut into slices at an angle
  • 6 baby marrows, sliced length ways about 3mm thick.
  • 1 wheel feta
  • 6 mint leaves, chopped
  • Olive oil
  • Zest of 1/2 a lemon
  • Salt & black pepper



  1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
  2. Place the Griddle onto the Cobb Cooker and let it heat up for at least 5 minutes.
  3. Brush the slices of French loaf and the baby marrow slices with olive oil and season with salt and pepper.
  4. Cook the bread first, turning once – about 3-5 minutes a side until golden brown. Then place the baby marrows onto the Griddle for about 5 minutes a side, making sure to turn only once as you want those lovely griddle lines on them.
  5. Crumble the feta into a bowl. Add the lemon zest and chopped mint with lots of black pepper.
  6. Build your bruschettas by layering the baby marrows with the feta mixture. Garnish with mint and serve.
  7. These are really tasty, fresh and fun starters or snacks.