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Greek Antipasto

Prep Time:
10 min

Total Time:
1 hr 10 min

Makes:
24

1 cup KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns

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 SIGNATURE Greek with Feta and Oregano Dressing

2 Tbsp. grated lemon peel

1 French bread baguette (12 inch)

2 Tbsp. chopped fresh Italian parsley

COMBINE cheese, olives, onions and peppers in medium bowl. Add dressing and lemon peel; mix well. Cover. Refrigerate at least 1 hour or up to 24 hours.

PREHEAT broiler. 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 min. on each side or until lightly toasted on both sides.

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