Good Bruschetta

By ezunich

Ingredients

• 1 (24-ounce) jar roasted red peppers, rinsed, patted dry, and cut into 1/2-inch dice (about 1 1/2 cups)
• 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon red pepper flakes
• Table salt
• 8 ounces feta cheese, crumbled (2 cups)
• 2 teaspoons juice from I lemon
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• Ground black pepper
• recipe Toasted Bread for Bruschetta (below left)

Details

Servings 8

Preparation

Step 1

Combine roasted peppers, garlic, vinegar, sugar, pepper flakes, and salt in medium bowl; set aside. Process feta, lemon juice, olive oil, and black pepper in food processor until smooth, about 10 seconds, scraping down bowl during processing. Divide feta mixture among toasts and spread to edges. Using a fork, lift peppers from vinegar mixture and place on toasts. Drizzle with olive oil and serve.