Greek Antipasto from ATHENOS Recipe - Allrecipes.com
Greek Antipasto from ATHENOS Recipe
  • READY IN hrs

Greek Antipasto from ATHENOS

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings

Directions

  1. Combine feta, olives, onions and peppers in medium bowl. Add dressing and lemon zest; mix well. Refrigerate 1 hour.
  2. 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.
  3. Add parsley to feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 1 hr 15 mins

Footnotes

  • Special Extra:
  • Feta mixture can be stored in refrigerator up to 24 hours before using as directed.
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Nutrition

  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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