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Greek Antipasto

average rating

rate/review

prep time

10 min

total time

1 hr 10 min

makes

24 servings, 2 topped toast slices (31 g) each

photo by:

kraft

recipe by: kraft

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 Signature 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.