Greek Antipasto - cooking recipe

Ingredients
    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
Preparation
    Combine feta, olives, onions and peppers in bowl.
    Add dressing and lemon peel; mix well.
    Cover and stick in refrigerator at least 1 hour or up to 24 hours.
    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 minute on each side or until lightly toasted on both sides.
    Add parsley to feta mixture; mix lightly.
    Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
    you can make-ahead Can be prepared up to 2 days in advance.
    Store in tightly covered container in refrigerator.

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