Greek Antipasto Pita Recipes

GREEK ANTIPASTO

Greek Antipasto image

Make and share this Greek Antipasto recipe from Food.com.

Provided by Gregg Schlau

Categories Cheese

Time 22m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 ounce) package athenos crumbled feta cheese with lemon garlic and oregano
1/2 cup chopped kalamata olive
1/2 cup chopped red onion
1/2 cup chopped roasted red pepper
1/2 cup kraft special collection Greek salad dressing
2 tablespoons grated lemons, rind of
1 French baguette (12 inch)
2 tablespoons chopped Italian parsley

Steps:

Combine feta, olives, onions and peppers in bowl.
Add dressing and lemon peel; mix well.
Cover and stick in refrigerator at least 1 hour or up to 24 hours.
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 minute on each side or until lightly toasted on both sides.
Add parsley to feta mixture; mix lightly.
Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
you can make-ahead Can be prepared up to 2 days in advance.
Store in tightly covered container in refrigerator.

Nutrition Facts : Calories 57.3, Fat 0.9, SaturatedFat 0.2, Sodium 179.8, Carbohydrate 10.5, Fiber 0.8, Sugar 0.2, Protein 1.8

GREEK ANTIPASTO PITA

Greek Antipasto Pita image

Categories Bread Sandwich

Yield serves 4 to 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar or cider vinegar
2 garlic cloves, minced or pressed
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill or oregano)
1 celery stalk
1 large tomato
1/2 red bell pepper
1 cucumber
1/4 red onion
8 pitted kalamata olives
Salt and pepper
4 pita breads

Steps:

In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.
Variation
Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
Serving & menu ideas
Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.

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