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Red Pepper Bruschetta with Feta

Red Pepper Bruschetta with Feta recipe
photo by:kraft
It looks just like your classic bruschetta, but ours, made with red peppers and feta, has a bit more bite.
10 min
16 min
1-1/2 doz. or 18 servings, 1 topped toast slice each
Magazine Acquisition

What You Need

jar  (7 oz.) roasted red peppers, drained, chopped
pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, crumbled
cup  chopped green onions
cup  olive oil, divided
clove  garlic, minced
tsp.  lemon juice
loaf  (16 oz.) French bread, cut into 18 slices

Make It

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.

Kraft Kitchens Tips

Prepare as directed, using ATHENOS Feta Cheese with Peppercorn.
Use Your Grill
To toast bread slices on the grill, brush bread slices with oil as directed, then place on a cooler portion of the grill grate. Grill until lightly toasted on both sides, turning frequently.
Mincing Garlic
Using flat edge of chef's knife, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef's knife and holding down tip end, cut back and forth across the garlic until finely minced.
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