Description
This Roasted Red Pepper and Feta Bruschetta is a flavorful Mediterranean appetizer featuring toasted baguette slices topped with a savory mixture of roasted red peppers, creamy feta cheese, garlic, fresh lemon juice, and herbs. Perfectly warm with a drizzle of balsamic glaze, it makes an elegant and easy starter for any gathering.
Ingredients
Scale
Bread
- 1 baguette, sliced into half inch rounds
- Olive oil for brushing (about 2 tablespoons plus more as needed)
Topping
- 1 cup roasted red peppers, chopped and patted dry
- ½ cup crumbled feta cheese
- 1 clove garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- ¼ teaspoon dried oregano
- Salt and black pepper to taste
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat and Toast Bread: Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Toast in the oven for 8 to 10 minutes, flipping halfway through, until the slices are golden and crisp.
- Prepare the Topping: In a bowl, combine the chopped roasted red peppers, crumbled feta cheese, finely minced garlic, fresh lemon juice, chopped parsley, dried oregano, salt, and black pepper. Stir gently until all ingredients are well mixed.
- Assemble and Warm Bruschetta: Spoon the red pepper and feta mixture evenly over the toasted baguette slices. Return the baking sheet to the oven for an additional 3 to 5 minutes just until the topping is warmed through.
- Serve: Remove the bruschetta from the oven and, if desired, drizzle with balsamic glaze. Serve immediately for the best flavor and texture.
Notes
- Jarred roasted red peppers are convenient and work well, but homemade roasted peppers provide a deeper flavor.
- For extra creaminess, mix in a spoonful of whipped feta or cream cheese with the topping.
- Bruschetta can be served warm or at room temperature depending on preference.
