Greek Antipasto

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 24
• 1 (4 ounce) package athenos crumbled feta cheese with lemon garlic and oregano
• 1/2 cup chopped kalamata olive
• 1/2 cup chopped red onion
• 1/2 cup chopped roasted red pepper
• 1/2 cup kraft special collection greek salad dressing
• 2 tablespoons grated lemons, rind of
• 1 french baguette (12 inch)
• 2 tablespoons chopped italian parsley

Recipe

• 1 combine feta, olives, onions and peppers in bowl.
• 2 add dressing and lemon peel; mix well.
• 3 cover and stick in refrigerator at least 1 hour or up to 24 hours.
• 4 cut baguette into 48 (1/4 inch-thick) slices.
• 5 place in single layer in baking pans or on rack of broiler pan.
• 6 broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
• 7 add parsley to feta mixture; mix lightly.
• 8 spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
• 9 you can make-ahead can be prepared up to 2 days in advance.
• 10 store in tightly covered container in refrigerator.