Red Pepper Bruschetta with Feta

I was looking for a dip to make for my family's potluck, and I found this one at http://www.condenet.com/promo/athenos/redpepper.html, a promotional recipe from Athenos feta.


Red Pepper Bruschetta with Feta

Prep: 20 minutes
Broil: 5 minutes

1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, finely chopped
1/4 cup chopped green onions
1 clove garlic, minced
Olive oil
1 tsp. lemon juice
1 loaf French bread, cut into 1/2-inch slices

MIX red peppers, feta cheese, onions, garlic, 1 tablespoon olive oil and lemon juice; set aside. BRUSH bread slices lightly with additional olive oil. Place on cookie sheet. Broil on each side until lightly toasted. TOP each toast slice with about 1 tablespoon red pepper mixture. Makes about 1-1/2 dozen.

Great Substitute: Try ATHENOS Crumbled Feta Cheese with Peppercorn in place of Traditional Feta Cheese.



I pulsed the peppers, garlic, oil, and lemon juice in the blender, unfortunately, I rendered it too runny. I hand-stirred in the green onions and the feta, and added chopped black olives to adjust the texture.

The toasts were made from pre-sliced "bruschetta" bread, which I had purchased off the half price "Yesterday's Bread" rack at Stop and Shop. (They put those racks in the frozen food aisles. Clearance produce is always around the fish counter--nice to know when you want bananas ready to be made into banana bread.)
I also had made a hummus platter, with toasted whole wheat pita slices, and those were good in this dip too.