Greek Appetizer Bread Recipes

GREEK APPETIZER BREAD

I like to serve this bread as an appetizer, but you could also include it with a meal. It has a delicious savory flavor.

Provided by Chris from Kansas

Categories Breads

Time 25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 7

Greek Appetizer Bread image

Steps:

Combine first 3 ingredients, stirring until smooth.
Slice bread loaf in half lengthwise.
Spread cream cheese mixture on cut sides of bread.
Sprinkle feta cheese, olives and peppers over cheese.
Place bread on an ungreased baking sheet.
Bake at 375 for 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 213.9, Fat 11.3, SaturatedFat 6.1, Cholesterol 30.3, Sodium 532.7, Carbohydrate 21.9, Fiber 1.5, Sugar 0.9, Protein 6.3

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons all purpose Greek seasoning (Cavender's)
16 ounces unsliced French bread
1 (4 ounce) package feta cheese
1 (2 1/2 ounce) can sliced ripe olives, drained
1/2 cup drained chopped pepperoncini pepper

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Delicious appetizers for brunch or dinner with whipped feta cheese spread, toasted pita wedges and an assortment of toppings.

Provided by Marilena Leavitt

Categories Spring Appetizers

Yield 6

Number Of Ingredients 11

Easy Greek Pita Appetizers To Make This Spring image

Steps:

Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
Gather all the toppings to assemble the Greek pita appetizers.
Lightly toast the pita bread, cut into wedges, and set aside.
Spread some whipped Feta cheese spread on each pita.
For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.

Ingredients

For the Whipped Feta Cheese Spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. apple cider (or red wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
For the Toasted Pita Bread
3-4 pieces good quality Greek pita bread (I used Zea Greek pita)
For the toppings
Smoked salmon, cucumbers, radishes, tomatoes, olives, capers, fresh dill, red onions, or your favorite toppings.

GREEK BREADSTICKS

Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 32 breadsticks.

Number Of Ingredients 9

Greek Breadsticks image

Steps:

Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold 1 pastry sheet on a lightly floured surface; spread half of the cream cheese over half of pastry. Top with half of the artichoke mixture. Sprinkle with half of the Parmesan cheese. Fold plain half over filling; press gently to seal., Repeat with remaining pastry, cream cheese, artichoke mixture and Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips. Twist strips several times; place 2 in. apart on greased baking sheets., Bake at 400° for 12-14 minutes or until golden brown. Serve warm, with tzatziki sauce if desired.

Nutrition Facts : Calories 101 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1/4 cup marinated quartered artichoke hearts, drained
2 tablespoons pitted Greek olives
1 package (17.3 ounces) frozen puff pastry, thawed
1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese
2 tablespoons grated Parmesan cheese
1 large egg
1 tablespoon water
2 teaspoons sesame seeds
Refrigerated tzatziki sauce, optional

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Greek Appetizer Bread Recipes

GREEK APPETIZER BREAD

I like to serve this bread as an appetizer, but you could also include it with a meal. It has a delicious savory flavor.

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Delicious appetizers for brunch or dinner with whipped feta cheese spread, toasted pita wedges and an assortment of toppings.

GREEK BREADSTICKS

Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. -Jane Whittaker, Pensacola, Florida

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