Greek Antipasto

Gregg Schlau's Note:

Kraft's recipe; enjoy and check out kraftfoods dot com!

• Total Time: 22 mins
• Prep Time: 20 mins
• Cook Time: 2 mins

Ingredients:

Servings: 24

• 1 (4 ounce) package athenos crumbled feta cheese with lemon garlic and oregano
• 1/2 cup chopped kalamata olive
• 1/2 cup chopped red onion
• 1/2 cup chopped roasted red pepper
• 1/2 cup kraft special collection Greek salad dressing
• 2 tablespoons grated lemons, rind of
• 1 French baguette (12 inch)
• 2 tablespoons chopped Italian parsley

Directions:

1. Combine feta, olives, onions and peppers in bowl.
2. Add dressing and lemon peel; mix well.
3. Cover and stick in refrigerator at least 1 hour or up to 24 hours.
4. Cut baguette into 48 (1/4 inch-thick) slices.
5. Place in single layer in baking pans or on rack of broiler pan.
6. Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
7. Add parsley to feta mixture; mix lightly.
8. Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
9. you can make-ahead Can be prepared up to 2 days in advance.
10. Store in tightly covered container in refrigerator.

Reviews

[FrenchBunny]

I couldn't find the feta with lemon and garlic and oregano so used the regular and added a dash of fresh lemon and a bit or crushed oregano. Otherwise did everything as written but I did cut the recipe in half. I think I would of preferred these just on some pita triangles instead of the baguette. But they did have a good taste and when I make them again I will add a little garlic and salt and use the pita bread. Thanks for sharing your recipe Gregg. Made these to go with Dolmas-Grape Leaves Stuffed With Fragrant Rice and Tzatziki and Keftedes ( Greek Meatballs) Everything went so well together.