Did you know May 26th is the first annual National Pinot Grigio Day? I’m celebrating by pairing these Greek Shrimp Crostini, topped with seafood, tomatoes and feta, with a crisp glass of chilled Cavit Pinot Grigio. This post is sponsored by Cavit. All opinions are my own.
Greek Shrimp Crostini
We had company for dinner the weekend before Memorial Day. Company calls for appetizers and, of course, a lovely wine. It was a gorgeous evening and I decided to top garlic rubbed toasts with a shrimp and feta concoction. Oh, my. I could have eating all the topping with a spoon! So glorious and refreshing, I knew they’d be perfect with a glass of Cavit Pinot Grigio
. It was a heavenly pairing!
Cavit and National Pinot Grigio Day
Did you know Cavit, which hails from Trento in northern Italy, is credited with introducing Pinot Grigio to the states in 1977? I, for one, am very grateful. With citrus and green apple undertones, Cavit’s Pinot Grigio pairs perfectly with seafood, poultry, cheeses like feta and chevre, as well as citrus sauces and desserts.
Cavit’s Pinot Grigio is ideal for sipping during the warm summer months. Though I started the party early, I hope you’ll join me in celebrating the first ever National Pinot Grigio Day on Friday, May 26th! From now on, the Friday before Memorial Day will forever be known as National Pinot Grigio Day. Thank you, Cavit, for bringing one of my favorite varietals to the states!
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Greek Shrimp Crostini
A Greek inspired shrimp topping over crisp, garlic rubbed crostini pairs perfectly with a crisp glass of Pinot Grigio
- Prep Time: 20 mins
- Cook Time: 6 mins
- Total Time: 26 minutes
- Yield: 12 appetizers
- 1 tablespoons olive oil, divided, plus more for making crostini
- 6 ounces small fresh shrimp, cleaned and peeled
- 1/4 teaspoon kosher salt
- 1 teaspoon minced garlic, plus a clove to rub over crostini
- 1/4 cup grape tomatoes, cut into eighths or smaller
- 1 tablespoon thinly sliced green onion
- 1/4 cup crumbled feta
- Diced red bell pepper and cucumber, optional (about 2 tablespoons each, diced
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon fresh thyme, minced
- 1/2 baguette, cut into 12 slices on the diagonal (about 1/4-inch thick)
- Heat ½ tablespoon of olive oil in a skillet over medium heat. Add the shrimp, lightly sprinkle with salt, and saute about 3 minutes, just until they are no longer translucent. Chill.
- To make topping, combine tomato, green onion, feta, bell pepper and cucumber if using, lemon juice, thyme and a ½ tablespoon of olive oil. Stir in cooled shrimp.
- Make crostini by brushing baguette slices with olive oil. Place in oven at 375 degrees and bake until toasted. Flip and repeat on other side. Remove from oven and rub with the garlic clove on one side.
- Place crostini on a serving plate. Divide topping over toasts. Garnish with more fresh thyme if desired.
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