It looks just like your classic bruschetta, but ours, made with red peppers and feta, has a bit more bite.
What You Need
Original recipe yields 18 servings
1 jar (7 oz.) roasted red pepper s, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, crumbled
1/4 cup chopped green onion s
1/4 cup olive oil, divided
1 clove garlic, minced
1 tsp. lemon juice
1 loaf (16 oz.) French bread, cut into 18 slices
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
1-1/2 doz. or 18 servings, 1 topped toast slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.