Red Pepper Bruschetta With Feta Recipes

RED PEPPER BRUSCHETTA WITH FETA

Red Pepper Bruschetta with Feta image

It looks just like your classic bruschetta, but ours, made with red peppers and feta, has a bit more bite.

Provided by My Food and Family

Categories Meal Recipes

Time 20m

Yield 18 servings

Number Of Ingredients 7

Ingredients

1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 green onions, chopped
1 clove garlic, minced
1 tsp. lemon juice
1/4 cup olive oil, divided
1 French bread baguette (16 oz.), ends trimmed, loaf cut into 18 slices

Steps:

Heat broiler.
Combine peppers, cheese, onions, garlic, lemon juice and 1 Tbsp. oil.
Place bread slices in single layer on baking sheet; brush with remaining oil.
Broil 2 to 3 min. on each side or until lightly toasted on both sides. Top with pepper mixture.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

RED PEPPER BRUSCHETTA

Red Pepper Bruschetta image

Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. -Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 whole garlic bulb
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (about 12 ounces)

Steps:

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED RED PEPPER BRUSCHETTA

Roasted Red Pepper Bruschetta image

Make and share this Roasted Red Pepper Bruschetta recipe from Food.com.

Provided by aricia

Categories Spreads

Time 15m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (7 ounce) jar roasted red peppers, drained and chopped
4 ounces feta, crumbled
1/4 cup finely chopped green onion
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon lemon juice
1 baguette
olive oil

Steps:

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.

Nutrition Facts : Calories 861.5, Fat 14.6, SaturatedFat 6.3, Cholesterol 26.8, Sodium 2329.7, Carbohydrate 148.4, Fiber 6.9, Sugar 8, Protein 34.9

RED PEPPER BRUSCHETTA (NO TOMATOES!)

Red Pepper Bruschetta (No Tomatoes!) image

Make and share this Red Pepper Bruschetta (No Tomatoes!) recipe from Food.com.

Provided by SweetySJD

Categories Lunch/Snacks

Time 1h

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 bulb of garlic
1 teaspoon olive oil, divided
2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces French baguettes

Steps:

Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool.
Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
Cut off top of garlic bulb, squeeze garlic out and chop finely.
In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
Top toasts with pepper mixture and serve immediately.

Nutrition Facts : Calories 174, Fat 4.8, SaturatedFat 0.8, Sodium 366.6, Carbohydrate 27.4, Fiber 1.8, Sugar 2.4, Protein 5.6

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