Riganatha: Grilled Bread with Tomatoes, Feta Cheese, and Oregano

By Frente (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons
  • 10 mins
  • Prep: 0 mins,
  • Cook: 10 mins
  • Yield: as many as you need
Ratings (5)

In Greek: ριγανάδα, pronounced ree-ghah-NAH-thah

This is one version of Greek bruschetta and a favorite and easy recipe for a quick snack or accompaniment to drinks. Use homemade crusty country bread, or thick slices of sourdough, french, or italian bread.

What You'll Need

  • 4 3/4-inch slices of bread (country style)
  • 1 tomato (chopped)
  • 1 tbsp. feta cheese (crumbled)
  • To Taste: olive oil (extra virgin)
  • Garnish: Greek oregano (dried rigani)

How to Make It

Note: Quantities depend on the number of people and the size of their appetites. Be creative!

Grill the bread over coals, in the oven, or on a countertop grill until the ridges are clearly defined and the bread is crusty. Brush well with olive oil while hot. Top with enough chopped tomatoes to cover, and add crumbled feta cheese to taste. Sprinkle with oregano, and serve.

Try adding a slice of grilled eggplant or some Melitzanosalata (eggplant dip) to the mix!