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Greek Antipasto

Greek Antipasto recipe
photo by:kraft
Can't make it to Santorini? You'll get halfway there with each bite of this zesty, Mediterranean-inspired app.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
24 servings
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posted:
6/27/2006
This is a very refreshing spread on any type of toasted bread or crackers. We normally double this recipe. It tastes even better a few days laster!
posted:
6/20/2006
Really good! I used chopped artichoke hearts in place of the olives and light ceasar vinagrette in place of the greek dressing, which my store didn't carry. Will definetly make again! Easy and tasty.
posted:
5/24/2006
Delicious and perfect for any occasion! This recipe paired with my homemade French baguette is irresistible! When guests come over I always include this antipasto as an appetizer and it is the first thing gone!
posted:
5/22/2006
Fantastic!! I've made this a couple of times and everyone keeps asking for the recipe. I added crushed garlic and the some of the juice from the olives. Will be making this again very soon.
posted:
4/24/2006
This is a great recipe for a party. I used goat cheese instead of the feta cheese. It was a big hit.
posted:
4/12/2006
I really enjoyed this recipe. what a wonderful flavor combination. I have alos mixed this into vegetables like steamed fresh asparagus. It's a keeper
posted:
3/31/2006
The color & flavors are superb! It's important to cut the bread to toast in thin 1/4" slices.
posted:
3/2/2006
All my friends loved this--will definitely make it again!! Very quick and easy to make!!
posted:
2/15/2006
I made this for an appetizer for Valentine's Day, and we ate so much of it, we weren't interested in the main course.
posted:
1/3/2006
WOW, so good! I got a lot of compliments from my Italian family :)
K:43052v2 :74013
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