Greek Antipasto

sobota, 25 stycznia 2014

Greek Antipasto

Time: 22 mins

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

Directions

  • 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.

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