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Greek Antipasto

Greek Antipasto created by FrenchBunny

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

Ready In:
22mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Gregg Schlau
Contributor
@Gregg Schlau
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"Kraft's recipe; enjoy and check out kraftfoods dot com!"
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  1. FrenchBunny
    Greek Antipasto Created by FrenchBunny
    Reply
  2. FrenchBunny
    Greek Antipasto Created by FrenchBunny
    Reply
  3. 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.
    Reply
  4. Gregg Schlau
    Kraft's recipe; enjoy and check out kraftfoods dot com!
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