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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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What You Need

1
pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2
cup  chopped kalamata olives
1/2
cup  chopped red onions
1/2
cup  chopped roasted red peppers
1/2
cup  KRAFT Greek Vinaigrette Dressing
1
Tbsp.  lemon zest
1
 French bread baguette (12 inch)
2
Tbsp.  chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

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