Photo: Markus Spiske
Roasted Red Pepper and Feta Bruschetta
12 ingredients
30 min + 15 min
24 appetizers
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
547
Calories
23g
Protein
32g
Fat
49g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Green Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes