Roasted Red Pepper and Feta Bruschetta

Ingredients

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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