Roasted Red Pepper and Feta Bruschetta


  • 1 (12 inch) baguette, cut into 1/2-inch thick slices
  • ¼ cup extra-virgin olive oil for brushing, or as needed
  • 1red bell pepper, halved and seeded
  • 1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
  • ¼ cup thinly sliced cherry tomatoes
  • 6kalamata olives, pitted and chopped
  • 2 tablespoons minced green onion
  • 1 tablespoon basil pesto
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese, divided
  • Directions

  • Step 1

    Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.


  • Step 2

    Brush both sides of each baguette slice with extra-virgin olive oil. Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning. Remove toasted slices and set aside on baking sheet.

  • Step 3

    Place red pepper halves, cut sides down, on a baking sheet; broil until skin is charred and blistered, 8 to 10 minutes. Transfer pepper halves to a bowl and cover with plastic wrap. Let peppers cool and strip off and discard blackened skin. Chop the roasted peppers.

  • Step 4

    Mix chopped roasted red pepper, feta cheese, cherry tomatoes, kalamata olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl. Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese.

  • Step 5

    Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.

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