Bruschetta - Appetizer and Snack
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.
Prep 30 mins Cook: 15 mins Additional: 10 mins Total: 55 mins Servings: 24 Yield: 24 appetizers
Roasted Red Pepper and Feta Bruschetta
1 (12 inch) baguette cut into 1/2-inch thick slices
¼ cup extra-virgin olive oil for brushing or as needed
1 red bell pepper halved and seeded
1 (4 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
¼ cup thinly sliced cherry tomatoes
6 kalamata olives pitted and chopped
2 tablespoons minced green onion
1 tablespoon basil pesto
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1 clove garlic minced
¼ cup grated Parmesan cheese divided
Appetizer and Snack Step 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Step 2 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. Step 3 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. Step 4 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. Step 5 Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly about 1 to 2 minutes.
Servings Per Recipe:24 Calories: 73.2 % Daily Value * Protein: 2.1g 4% Carbohydrates: 5.3g 2% Dietary Fiber: 0.4g 1% Sugars: 0.6g Fat: 4.8g 7% Saturated Fat: 1.4g 7% Cholesterol: 5.1mg 2% Vitamin A Iu: 199.9IU 4% Niacin Equivalents: 0.9mg 7% Vitamin C: 6.9mg 12% Folate: 16.4mcg 4% Calcium: 41.7mg 4% Iron: 0.4mg 2% Magnesium: 4.7mg 2% Potassium: 32.1mg 1% Sodium: 137.5mg 6% Thiamin: 0.1mg 5% Calories From Fat: 43.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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