Greek Antipasto

READY IN: 22mins
Recipe by Gregg Schlau

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

Top Review by 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 Recipe #437604 and Recipe #59336 and Recipe #227654 Everything went so well together.

Ingredients Nutrition

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.

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