Athenian-Style Bruschetta

A Greek spin on an Italian appetizer! Fresh bell peppers, salty olives and tangy feta top toasted baguette slices.

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Servings 30

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ingredients 13
Prep Time 20 min
Total Time 20 min

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

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Directions

1 Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp.
2 Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
3 Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated.
4 Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley.