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Red Pepper Bruschetta with Feta Recipe

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This recipe for Red Pepper Bruschetta with Feta, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (7 oz.) roasted red peppers, drained, chopped
1 clove garlic, minced
1 tsp. lemon juice
Olive oil
1/4 c. chopped green onions
1 pkg. (4 oz.) crumbled mild feta cheese
1 loaf french bread, cut into 1/2-inch slices

Directions:
Directions:
Mix peppers, garlic, lemon juice, 1 tbsp. olive oil, onions and feta cheese. Set aside.

Brush bread slices lightly with olive oil; place on cookie sheet. Bake at 350 for about 15 minutes or until lightly browned.

Top each toast clice with about 1 tbsp. of pepper mixture.

Number Of Servings:
Number Of Servings:
Makes about 1-1/2 dozen
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can toast the bread and once cool, keep in an airtight container to serve later. You can also put the bruschetta in a bowl and let guests help themselves.

 

 

 

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