Greek Antipasto

• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 cup Kalamata olives, pitted, finely chopped
• 1/2 cup finely chopped red onions
• 1/2 cup finely chopped roasted red peppers
• 1/2 cup Kraft Greek with Feta and Oregano Dressing
• 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 baguette (12 inch)
• 2 Tbsp. chopped fresh Italian parsley

1. Combine cheese, olives, onions and peppers in medium bowl.
2. Add dressing and zest; mix well.
3. Refrigerate 1 hour.
4. Heat broiler.
5. Cut baguette into 48 slices, each about 1/4-inch thick.
6. Place in single layer on baking sheets or on rack of broiler pan.
7. Broil 1 to 1-1/2 min.
8. on each side or until lightly toasted on both sides.
9. Add parsley to cheese mixture; mix lightly.
10. Spoon 1 Tbsp.
11. cheese mixture onto each toast slice just before serving.

oregano, olives, red onions, red peppers, oregano dressing, lemon zest, baguette, fresh italian parsley

Taken from www.kraftrecipes.com/recipes/greek-antipasto-87617.aspx (may not work)