Roasted Red Pepper and Feta Bruschetta

Roasted Red Pepper and Feta Bruschetta

Jessica 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 73 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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 ...

Your pre-revamp web site was the very best recipes site on the web, and I’ve used it for many years with absolutely no problems. It was always easy to find new and saved recipes, easy to read an...

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 abo...