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.
Original recipe makes 24 appetizers
1 (12 inch) baguette, cut into 1/2-inch thick slices
1/4 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
1/4 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
1/4 cup grated Parmesan cheese, divided
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- 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.
- 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.
- 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.
- Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.
Calories: 73 kcal
Carbohydrates: 5.3 g
Cholesterol: 5 mg
Fat: 4.8 g
Fiber: 0.4 g
Protein: 2.1 g
Sodium: 138 mg