Recipe by Jessica
"I'm not a big fan of bruschetta, but I love this recipe, and so does everyone I've made it for! This is just as good as anything from a restaurant. This recipe takes longer the first few times you do it, before you really get the hang of it. It is a bit of work, but trust me, it's worth it! Most likely, you won't have leftovers."
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1 (12 inch)
baguette, cut into 1/2-inch thick slices
extra-virgin olive oil for brushing, or as needed
red bell pepper, halved and seeded
1 (4 ounce) package
crumbled feta cheese with basil and sun-dried tomatoes
thinly sliced cherry tomatoes
kalamata olives, pitted and chopped
minced green onion
extra virgin olive oil
grated Parmesan cheese, divided
I made this for a clients dinner party, doubled the recipe and it was very well received. I used diced fresh tomatoes, not the cherry tomatoes but either way would be good. I also made my own basil pesto. Served with quartered Chia Pitas from Costco. It was a huge hit.
this is delicious. I cooked everything at about 375*f. it took a little longer for everything to cook, but gave me time to chop and mince everything else. I also omitted the olives and added about a tablespoon more green onion; my family LOVED it. Strongly recommend.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper and Feta Bruschetta
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 44
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