Greek Antipasto From Athenos Recipes

GREEK ANTIPASTO

Greek Antipasto image

Make and share this Greek Antipasto recipe from Food.com.

Provided by Gregg Schlau

Categories Cheese

Time 22m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 57.3, Fat 0.9, SaturatedFat 0.2, Sodium 179.8, Carbohydrate 10.5, Fiber 0.8, Sugar 0.2, Protein 1.8

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