Greekantipasto Recipes

GREEK ANTIPASTO

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.

ANTIPASTO PLATTER

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

GREEK PLATTER

Steps:

• Arrange the food items decoratively on a platter and serve.
• Preheat the oven to 375 degrees.
• In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
• Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
• Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
• Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.

GREEK ANTIPASTO PITA

Steps:

• In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
• Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.
• Variation
• Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
• Serving & menu ideas
• Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.

GREEK ANTIPASTO

Steps:

• Combine all ingredients except bread and parsley. Refrigerate 1 hour.
• Heat broiler. Cut baguette into 48 slices. Place, in batches if necessary, in single layer in shallow pan or on rack of broiler pan. Broil, 4 inches from heat, 1 to 1-1/2 min. on each side or until lightly toasted on both sides.
• Add parsley to cheese mixture; mix lightly. Spoon onto toast slices just before serving, adding about 1 Tbsp. to each.

GREEK ANTIPASTO DIP

Steps:

• Heat oven to 350ºF.
• Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
• Cover with peppers and onions. Drizzle with oil; top with feta.
• Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.