Prep 0 mins
Cook 30 mins
From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.
- 4 garlic cloves, unpeeled
- 4 1⁄2 tablespoons olive oil
- 1 (15 ounce) can great northern beans, rinsed and drained
- 2 medium red bell peppers, roasted
- 1 tablespoon red wine vinegar (or tarragon vinegar)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 1 loaf French baguette
- fresh Italian parsley (to garnish)
- To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
- Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
- Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
- Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
- Bake at 350°F for 5-7 minutes.
- Garnish with Italian parsley and serve.