Roasted Red Pepper And Feta Bruschetta Recipe

Name: Roasted Red Pepper And Feta Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 inch) baguette, cut into 1/2-inch thick slices; 1/4 cup extra-virgin olive oil for brushing, or as needed; 1 red bell pepper, halved and seeded; 1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes; 1/4 cup thinly sliced cherry tomatoes; 6 kalamata 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; 1/4 cup grated Parmesan cheese, divided

Servings: persons

1 (12 inch) baguette, cut into 1/2-inch thick slices
1/4 cup extra-virgin olive oil for brushing, or as needed
1 red bell pepper, halved and seeded
1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
1/4 cup thinly sliced cherry tomatoes
6 kalamata 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
1/4 cup grated Parmesan cheese, divided

1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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.
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.
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.
5
Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12 inch) baguette, cut into 1/2-inch thick slices, 1/4 cup extra-virgin olive oil for brushing, or as needed, 1 red bell pepper, halved and seeded, 1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes, and more.

Yes, Roasted Red Pepper And Feta Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper And Feta Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions