Roasted Red Pepper And Feta Bruschetta
Roasted red pepper sauce is great on pasta or sauce for chicken.
Recipe Summary Roasted Red Pepper And Feta Bruschetta
I'm not a big fan of bruschetta, but I love this recipe, and so does everyone I've made it for! This is just as good as anything from a restaurant. This recipe takes longer the first few times you do it, before you really get the hang of it. It is a bit of work, but trust me, it's worth it! Most likely, you won't have leftovers.Ingredients | Red Pepper Sauce Recipe Uk1 (12 inch) baguette, cut into 1/2-inch thick slices¼ cup extra-virgin olive oil for brushing, or as needed1 red bell pepper, halved and seeded1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes¼ cup thinly sliced cherry tomatoes6 kalamata olives, pitted and chopped2 tablespoons minced green onion1 tablespoon basil pesto1 tablespoon extra virgin olive oil1 teaspoon lemon juice1 clove garlic, minced¼ cup grated Parmesan cheese, dividedDirectionsPreheat the oven's broiler and set the oven rack about 6 inches from the heat source.Brush both sides of each baguette slice with extra-virgin olive oil. Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning. Remove toasted slices and set aside on baking sheet.Place red pepper halves, cut sides down, on a baking sheet; broil until skin is charred and blistered, 8 to 10 minutes. Transfer pepper halves to a bowl and cover with plastic wrap. Let peppers cool and strip off and discard blackened skin. Chop the roasted peppers.Mix chopped roasted red pepper, feta cheese, cherry tomatoes, kalamata olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl. Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese.Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.Info | Red Pepper Sauce Recipe Ukprep: 30 mins cook: 15 mins additional: 10 mins total: 55 mins Servings: 24 Yield: 24 appetizers
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