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Athenian-Style Bruschetta
Athenian-Style Bruschetta
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Prep Time:
20 minutes
Total Time:
20 minutes
Mediterranean bruschetta with bell peppers, olives, and feta on crusty baguette.
Ingredients:
  • 1 loaf (18 inch) baguette French bread (8 oz), cut into 1/2-inch-thick slices (about 30)
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped yellow bell pepper
  • 3 tablespoons finely chopped red onion
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh oregano leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/4 cup reduced-fat balsamic vinaigrette
  • 20 pitted kalamata olives, finely chopped (1/3 cup)
  • 1/4 cup crumbled feta cheese (1 oz)
  • 3 tablespoons finely chopped fresh parsley, if desired
Instructions:
  • Preheat oven to 375°F. Arrange bread slices in a 15x10-inch pan with sides. Brush the tops of slices with 2 tablespoons of oil using a pastry brush. Bake for 8 to 10 minutes until golden brown and crispy.
  • In a 10-inch nonstick skillet, heat 1 tablespoon of oil over medium-high heat for 1 to 2 minutes until hot. Add bell peppers, onion, garlic, salt, oregano, and thyme. Sauté for 3 to 5 minutes, stirring occasionally, until veggies are crisp-tender.
  • Place the vegetables into a medium bowl, pour in the vinaigrette, add the olives, and mix everything together until the vegetables are evenly coated.
  • Spread a generous 1 teaspoon of the flavorful vegetable mixture on each slice of bread. Then, sprinkle a tasty layer of cheese and fresh parsley on top.

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