|
|
| Home>Greek>Baking> Greek Antipasto |
 Method:Baking
1. Formula
- 1 (4 ounce) package ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped red onion
- 1/2 cup chopped roasted red peppers
- 1/2 cup KRAFT Greek Vinaigrette Dressing
- 2 tablespoons grated lemon peel
- 1 French bread baguette
- 2 tablespoons chopped Italian parsley
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Combine feta, 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 feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.
4. Remark
Notes:Make-Ahead
Antipasto mixture can be prepared up to 2 days in advance. Store in tightly covered container in refrigerator until ready to use.
|
( From:Kraftfoods.com ) |
( read Greek Antipasto ) |
|
|
| Pre:Easy Feta Chicken Bake Next:Lamb and Eggplant Pastitsio |
|
|
|
|
