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Grilled Greek Crostini Topping

 Grilled Greek Crostini Topping
“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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Grilled Greek Crostini Topping (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer