A great “blank-canvas” appetizer for the grill is a Bruschetta. Classically an Italian dish, the notion of a grilled bread topped olive oil and other goodies is easily adapted to any flavor of cuisine that one desires. My recipe for Grilled Greek Bruschetta crosses the Ionian Sea to marry the method of preparation with the familiar flavors of the Balkans.
Ingredients
Flatbread Pita
Feta Cheese
Kalamata Olives, diced
Tomatoes, diced
Olive Oil
Fresh Oregano, chopped
Sea Salt
Garlic Powder
Directions
Brush Pita with Olive Oil.
Lightly coat Pita with Garlic Powder and Sea Salt.
Top Pita with Feta cheese crumbles, diced tomatoes, diced olives, and chopped Oregano.
Place Pita on covered grill over indirect heat and grill until the flatbread becomes crisp, begins to brown and cheese has begun to melt.
Damon Holter
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