Greek Antipasto - Kraft Recipes Top
Comida Kraft
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Greek Antipasto

Prep Time
Total Time

24 servings

Can't make it to Santorini? You'll get halfway there with each bite of this zesty, Mediterranean-inspired app.

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What You Need

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Make It

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  • Combine all ingredients except bread and parsley. Refrigerate 1 hour.
  • Heat broiler. Cut baguette into 48 slices. Place, in batches if necessary, in single layer in shallow pan or on rack of broiler pan. Broil, 4 inches from heat, 1 to 1-1/2 min. on each side or until lightly toasted on both sides.
  • Add parsley to cheese mixture; mix lightly. Spoon onto toast slices just before serving, adding about 1 Tbsp. to each.

Special Equipment Needed


Cheese mixture can be refrigerated up to 24 hours before using as directed.


  • 24 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1/2 Fat

Nutrition Bonus

Enjoy the flavors of the Mediterranean in this simple-to-prepare antipasto that can be part of your healthful eating plan.

Nutritional Information

Serving Size 24 servings
Calories 90
Total fat 4g
Saturated fat 1g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was a huge success for our 4th of July family gathering of sixteen. This recipe was a huge success for our 4th of July family gathering of sixteen. By the time everyone finished 'pigging out" on the antipasto appetizer, they were not hungry for the main meal. The recommended serving size was two per.....some had as many as eight. I served the mixture on rosemary herb bread which added even more flavor and added a different twist. I couldn't find the feta cheese with the spices so I added garlic, oregano and thyme. I also served it on sun-dried tomato bread which was good also but not as great as the rosemary herb bread. This was my favorite recipe use for the entire four days and eating and celebrating. Suggestion: Warm your bread--do not toast it. Toasting the bread makes it too crunchy which makes the mixture fall off when you take a bite. I suggest simply heating the bread and put the delicious mixture on the warm bread and serve.
Date published: 2006-07-06
Rated 5 out of 5 by from Delicious and perfect for any occasion! 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!
Date published: 2006-05-24
Rated 5 out of 5 by from I've already made this recipe 3 times - it's a big hit! I've already made this recipe 3 times - it's a big hit! I'm having alot of trouble finding the Greek dressing - luckily I had several bottles because I had tried it and liked it during this past summer.
Date published: 2005-01-12
Rated 4 out of 5 by from Really good! 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.
Date published: 2006-06-20
Rated 5 out of 5 by from Fantastic! 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.
Date published: 2006-05-22
Rated 5 out of 5 by from Delicious. Delicious. Several people requested the recipe. I may use a bit less dressing next time. I just set out the antipasto and the bread and allowed guests to top the bread themselves.
Date published: 2005-02-23
Rated 4 out of 5 by from Easy to make and very tasty. Easy to make and very tasty. My only problem is that I found it too salty. I ended up making hummus and adding the antipasto. Any suggestions on how to make it less salty?????
Date published: 2013-07-30
Rated 5 out of 5 by from I loved this recipe. I loved this recipe. I personally don't like tomatoes so this was a nice alternative to a classic bruchetta. All the ingredients blend very nicely together.
Date published: 2009-03-27
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