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Sizzling Feta over Fogo Lump Charcoal
FRIDAY 03.10.2017


  • Fogo Premium Lump Charcoal
  • 16oz block of feta cheese
  • 1-1/2 cups of fresh basil
  • 3 cloves of garlic
  • 4-5 strips of sun dried tomatoes
  • 1/8 cup of extra virgin olive oil
  • 3 tbsp of extra virgin olive oil
  • Salt
  • Pepper
  • 1 loaf of crusty baguette


Setup your Fogo Charcoal and grill for direct grilling. The temperature should be approximately 400F.


Blend the basil, sun dried tomatoes, garlic, extra virgin olive oil (1/8 cup) and a pinch of salt and pepper. Blend until smooth. 
Pesto Preparation


Add the remaining 3 Tbsp of extra virgin olive oil to a cast iron skillet. Pictured is a Lodge 8" skillet. 

Blocks of Feta Cheese

Cube the feta cheese and add to pan. Season with a pinch of S&P.

Feta Cheese on Skillet

Drizzle the pesto sauce over the cubed cheese. Place the skillet directly on the grill grate.

Pesto and Feta Cheese over Skillet

Slice the crusty baguette as desired. Brush the bread with extra virgin olive oil, sprinkle with salt and pepper and toast directly over the fire. The bread will toast extremely fast so be careful.

Sliced Baguette

Allow the cheese to cook until all of it is bubbling. Serve SIZZLING.


Sizzling Feta with Baguette


Recipe by @BigGreenCraig.


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