Red Pepper Bruschetta with Feta
1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, crumbled
1/4 cup chopped green onions
1/4 cup olive oil, divided
1 clove garlic, minced
1 tsp. lemon juice
1 loaf (16 oz.) French bread, cut into 18 slices
MIX peppers, cheese, onions, 1 Tbsp. of the oil, the garlic and lemon juice; set aside.
BRUSH bread slices lightly with remaining 3 Tbsp. oil; place on baking sheet.
BROIL 2 to 3 min. on each side or until lightly toasted on both sides.
Top each toast slice with about 1 Tbsp of the pepper mixture.
Yield: 18 servings.
Pairs Well With
My friend Brittany told me about this recipe, which is from kraftfoods.com. It is SO good! I make mine a little different than the recipe, in that I usually just buy crostini and put it on there, rather than baking the bread in the oven.