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Greek Antipasto  

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.

Kraft Kitchens Tips

Substitute
Also try Kraft Signature Balsamic Vinaigrette Dressing or Kraft Classic Zesty Italian Dressing.
K:43052v0ec:87617
Average Rating  (12)
Rated  by Lovebird2 on 12/9/2008
" This snack is absolutely yummy. Excellent for a party!" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 2 slices + 2 Tbsp. antipasto

Nutritional Information

 68
 4.5 g
 1.1 g
 4 mg
 264 mg
 5.4 g
 0.6 g
 2 g
 2 %DV
 13 %DV
 3 %DV
 2 %DV
RecipeDetail