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Appetizer

Greek Antipasto

Greek Antipasto recipe
average rating

4.4 13
rate/review
prep time
10 min
total time
1 hr 10 min
makes
24 servings, 2 topped toast slices (31 g) each
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What You Need

1 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
1/2 cup kalamata olives, pitted, finely chopped
1/2 cup finely chopped red onions
1/2 cup finely chopped roasted red peppers
1/2 cup Kraft Greek with Feta and Oregano Dressing
2 Tbsp. lemon zest
1 baguette (12 inch)
2 Tbsp. chopped fresh Italian parsley

Make It

COMBINE cheese, olives, onions and peppers in medium bowl. Add dressing and zest; mix well. Refrigerate 1 hour.

HEAT broiler. Cut baguette into 48 slices, each about 1/4-inch thick. Place in single layer on baking sheets or on rack of broiler pan. Broil 1 to 1-1/2 min. on each side or until lightly toasted on both sides.

ADD parsley to cheese mixture; mix lightly. Spoon 1 Tbsp. cheese mixture onto each toast slice just before serving.

kraft kitchens tips

Substitute
Prepare using Kraft Balsamic Vinaigrette Dressing or Kraft Classic Zesty Italian Dressing.
Make Ahead
Cheese mixture can be refrigerated up to 24 hours before using as directed.
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