Greek Antipasto From Athenos Recipes

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

GREEK ANTIPASTO FROM ATHENOS

Steps:

• 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.

GREEK ANTIPASTO

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.