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Roasted Red Pepper Bruschetta

Yield 28 appetizers
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.


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Christmas with Southern Living 2000