Athenian-Style Bruschette
Taryn Ayres
ingredients
- 1 loaf Fresh baguette cut into 1/2 inch thick slices
- 3 tbsp Olive Oil
- 1/2 cup finely chopped Red Pepper
- 1/2 cup finely chopped Yellow Pepper
- 3 tbsp finely chopped Red Onion
- 2 gloves Garlic, finely chopped
- 1/2 tsp Salt
- 1/2 tsp chopped fresh Oregano Leaves
- 1/2 tsp chopped fresh Thyme Leaves
- 1/4 cup reduced-fat Balsamic Vinaigrette
- 20 pitted Kalamata Olives, finely chopped
- 1/4 cup Crumbled Feta Cheese
- 3 tbsp finely chopped Fresh Parsley, if desired
directions
- 1
Preheat oven to 375°.
- 2
Place bred slices in a single layer in a jelly roll pan. Brush tops with 2 tbsp of oil. Bake 8-10 minutes, until lightly browned. Meanwhile, in a 10-inch skillet, heat remaining 1 tbsp oil over med-high heat until hot. Add peppers, onion, garlic, salt, oregano and thyme. Cook 3-5 minutes, stirring occasionally until vegetables are crisp tender. Top each bread slice with 1 tsp mixture. Sprinkle with cheese and parsley.
Source: Carol Traynor
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