Prep 15 mins
Cook 0 mins
Delicious alternative to a tomato bruschetta. Or serve both for variety!
- 198.44 g jar roasted red peppers, drained and chopped
- 113.39 g feta, crumbled
- 59.14 ml finely chopped green onion
- 14.79 ml olive oil
- 1 garlic clove, crushed
- 4.92 ml lemon juice
- 1 baguette
- olive oil
- Mix peppers, feta, green onion, 1 T. olive oil, garlic, and lemon juice.
- Cut bread into 1/2 inch slices. Brush both sides lightly with additional olive oil and toast lightly on each side. Top with pepper mix.
wow this is a great bruschetta. So tasty. I omitted the green onion. I will be doing this often. The topping is also great by itself. It could be great on pasta, a baked potato, a steak. Thanks aricia :) Made for PAC Spring 2013