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.
The ingredient amounts are not concrete – simply add what you like for the amount of appetizers you are preparing:
Grilled Greek Bruschetta
- Flatbread Pita
- Feta Cheese
- Kalamata Olives, diced
- Tomatoes, diced
- Olive Oil
- Fresh Oregano, chopped
- Sea Salt
- Garlic Powder
- 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.