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Greek Shrimp Crostini | Garlic toasts topped with shrimp, feta, tomatoes and more!

Greek Shrimp Crostini

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 | Garlic toasts topped with shrimp, feta, tomatoes and more!

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!Greek Shrimp Crostini | Garlic toasts topped with shrimp, feta, tomatoes and more!

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!

 

Greek Shrimp Crostini | Garlic toasts topped with shrimp, feta, tomatoes and more!

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To keep up to date with all that’s happening with Cavit Wines, follow them on  Facebook, Instagram, and Pinterest.

 

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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

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 6 mins
  • Total Time: 26 minutes
  • Yield: 12 appetizers

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place crostini on a serving plate. Divide topping over toasts. Garnish with more fresh thyme if desired.
 Greek Shrimp Crostini | Garlic toasts topped with shrimp, feta, tomatoes and more!



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24 comments on “Greek Shrimp Crostini”

  1. It’s lunch time here! These crostini would be just perfect for me now.

  2. beautiful representation for this post!

  3. Totally my palate of flavors! These crostinis are the best appetizer!

  4. I think I might have just skipped dinner and kept eating these crostini! Of course I’m quite certain dinner was fabulous, so maybe not 🙂

  5. National Pinot Grigio day???? YAY. So glad to hear this excellent news. I for one think that every day should be National Pinot Grigio. What an excellent pairing with your Greek Shrimp Crostini!!! Feta and shrimp w/garlic? Perfection my friend!!!! P.S. Thanks for the book list. I LOVE a good book list – just in time for summer. Many thanks!!!

  6. These look like a wonderful appetizer and they would go so perfectly with the wine!

  7. Neat dish! Love the ingredients (who doesn’t?), and so nicely put together. Perfect summer starter, too. Thanks!

  8. This looks delicious! So perfect with a glass of wine!

  9. Such a PERFECT summer pairing! I wouldn’t mind just having this for a light dinner! xoxo

  10. I didn’t now that May 26th is the first annual National Pinot Grigio Day. Thanks for this info. This crostini looks so pretty and delicious, Liz. I can even call them dinner! 🙂

  11. I love anything Greek and with seafood to boot! Now I feel like a glass of Pinot Grigio for dinner lol!

  12. This is going to be dinner one night next week! Thanks liz.

  13. Love Pinot Grigio. This is so amazing, like the flavors so so much. I could eat a lot of it.
    xoxo

  14. A great appetizer. I love shrimp and it sounds perfect for this crostini. Pairing with it with a great bottle of wine sound wonderful.

  15. Did you know Cavit Pinot Grigio is one of my favorite go-to wines! Yep! These hors d’oeuvres sound delicious too.

  16. Looks amazing! Light and tasty I’m sure. And would pair perfectly with a glass of wine!

  17. Awesome flavor combo and such perfect little bites!

  18. These are perfection. I love the flavour profile.

  19. Thank you Cavit, Pinot Grigio is my favorite and I will mark my calendar for National Pinot Grigio Day from now on. Your appetizer looks amazing and is perfect for company or just when you want to treat yourself.

  20. These look so fresh and fabulous!

  21. Pingback: Greek Shrimp Crostini - Yum Goggle

  22. I love a chilled white wine with shrimp. I could eat this every single week!

  23. I love crostini for a light summer meal or appetizer and these look so tasty!

  24. Never had Cavit Pinot Grigio before, we’ll have to look it up! And the recipe is AWESOME Liz!
    KUDOS, excellent work.

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