Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
30 mins
cook:
15 mins
additional:
10 mins
total:
55 mins
Servings:
24
Yield:
24 appetizers
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

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  • 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.

Nutrition Facts

73 calories; protein 2.1g; carbohydrates 5.3g; fat 4.8g; cholesterol 5.1mg; sodium 137.5mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
11/16/2012
I made this for a clients dinner party doubled the recipe and it was very well received. I used diced fresh tomatoes not the cherry tomatoes but either way would be good. I also made my own basil pesto. Served with quartered Chia Pitas from Costco. It was a huge hit. Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2012
I made this for a clients dinner party doubled the recipe and it was very well received. I used diced fresh tomatoes not the cherry tomatoes but either way would be good. I also made my own basil pesto. Served with quartered Chia Pitas from Costco. It was a huge hit. Read More
(3)
Rating: 5 stars
12/25/2014
this is delicious. I cooked everything at about 375 f. it took a little longer for everything to cook but gave me time to chop and mince everything else. I also omitted the olives and added about a tablespoon more green onion; my family LOVED it. Strongly recommend. Read More
(1)