Roasted Red Pepper and Feta Bruschetta

Name: Roasted Red Pepper and Feta Bruschetta
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 12 inches baguette, cut into 1/2-inch thick slices; 1 Tbsp basil pesto; 59 milliliters thinly sliced cherry tomatoes; 1 Tbsp extra virgin olive oil; 113 grams package crumbled feta cheese with basil and sun-dried tomatoes; 1 clove garlic, minced; 2 Tbsps minced green onion; 6 kalamata olives, pitted and chopped; 1 teaspoon lemon juice; 59 milliliters extra-virgin olive oil for brushing, or as needed; 59 milliliters grated Parmesan cheese, divided; 1 red bell pepper, halved and seeded

Roasted Red Pepper and Fet From preparation to the plate, this recipe takes approximately 55 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Baguette

Toast

Equipment you will use

Baking Sheet

Broiler

Remove toasted slices and set aside on baking sheet.

Equipment you will use

Baking Sheet

Place red pepper halves, cut sides down, on a baking sheet; broil until skin is charred and blistered, 8 to 10 minutes.

Ingredients you will need

Red Pepper

Equipment you will use

Baking Sheet

Transfer pepper halves to a bowl and cover with plastic wrap.

Ingredients you will need

Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let peppers cool and strip off and discard blackened skin. Chop the roasted peppers.

Ingredients you will need

Peppers

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.

Ingredients you will need

Extra Virgin Olive Oil

Roasted Red Peppers

Cherry Tomato

Kalamata Olives

Parmesan

Feta Cheese

Green Onions

Lemon Juice

Garlic

Bread

Pesto

Equipment you will use

Bowl

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

Equipment you will use

Baking Sheet

Broiler

Equipment

Ingredients

Servings:

12inches

baguette, cut into 1/2-inch thick slices 1Tbsp

basil pesto 59milliliters

thinly sliced cherry tomatoes 1Tbsp

extra virgin olive oil 113grams

package crumbled feta cheese with basil and sun-dried tomatoes 1clove

garlic, minced 2Tbsps

minced green onion 6

kalamata olives, pitted and chopped 1teaspoon

lemon juice 59milliliters

extra-virgin olive oil for brushing, or as needed 59milliliters

grated Parmesan cheese, divided 1

red bell pepper, halved and seeded

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.