Grilled Greek Crostini Topping Recipe

Grilled Greek Crostini Topping Recipe photo by Taste of Home

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“I got the idea for this quick and easy appetizer while on a vacation in Greece. It’s nice for summer get-togethers.” —Stephanie Proebsting, Barrington, Illinois

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Grilled Greek Crostini Topping Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

2 large vine-ripe tomatoes, halved and thinly sliced
1 package (8 ounces) feta cheese, halved lengthwise
3 teaspoons minced fresh oregano
3 teaspoons olive oil
Ground pepper
Sliced French bread baguette, toasted

Directions

Arrange a third of the tomato slices in a single layer on a double thickness of heavy-duty foil (about 12 in. square). Place half of the cheese over tomatoes; sprinkle with 1 teaspoon oregano and drizzle with 1 teaspoon oil. Sprinkle with a dash of pepper. Repeat layers.
Top with remaining tomato slices. Drizzle with remaining oil and sprinkle with remaining oregano and a dash of pepper. Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 8-10 minutes or until heated through. Open foil carefully to allow steam to escape. Transfer to a serving platter; serve with toasted baguette. Yield: 8 servings.

Nutritional Facts about 1 ounce (calculated without baguette) equals 95 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 318 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Originally published as Grilled Greek Crostini Topping in Taste of Home June/July 2010, p23

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.