Greek Antipasto from ATHENOS

Greek Antipasto from ATHENOS

"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

1 h 15 m servings 53 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

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

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