Roasted Red Pepper Bruschetta

Oxmoor House
We topped these toasts with a sweet-tangy roasted red pepper mix and feta cheese. It's a pretty hors d'oeuvre for a holiday party.
28 appetizers


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1 (12-ounce) jar roasted red peppers, drained well and finely chopped
1/2 cup finely chopped plum tomato
1/4 cup finely chopped purple onion
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Dash of sugar
1 baguette, cut into 28 slices
1/4 cup olive oil
Salt and pepper
1/2 cup crumbled garlic and herb-flavored feta cheese


Combine first 3 ingredients in a bowl. Combine vinegar, 2 tablespoons olive oil, salt, pepper, and sugar; pour over pepper mixture. Toss. Cover and chill until ready to serve.

Arrange baguette slices on a large ungreased baking sheet. Brush or drizzle slices with 1/4 cup oil. Sprinkle with salt and pepper. Bake at 400° for 4 minutes or until barely toasted.

Spoon about 1 tablespoon pepper mixture onto each toast; top each with crumbled feta. Broil 5 1/2 " from heat 3 minutes or until bubbly and barely browned. Serve warm.

Created date

October 2003