Greek Antipasto

Athenos Feta
Greek Antipasto
Can't make it to Santorini? You'll get halfway there with each bite of this zesty, Mediterranean-inspired appetizers.
24 servings


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1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1/2 cup chopped kalamata olives
1/2 cup chopped red onions
1/2 cup chopped roasted red peppers
1/2 cup Greek vinaigrette dressing
2 tablespoons lemon zest
1 baguette (12 inch)
2 tablespoons chopped Italian parsley


Prep: 15 Minutes
Chill: 1 Hours
Cook: 5 Minutes

COMBINE feta, olives, onions and peppers in medium bowl. Add dressing and lemon zest; mix well. Refrigerate 1 hour.

HEAT 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.

Created date

May 2013