Roasted Green Pepper and Feta Bruschetta

Generally whenever people are grilling a meal -- it's a main course. While that grill is fired up, make a quick appetizer to serve before the meal starts. This appetizer is easy to put together and can be made in the oven during the winter months.

You can use a variety of peppers to change the color and heat, I went with green peppers because there is an over abundance of green peppers here during the late summer. 

Recipe adapted from Delish.

-2 tablespoons olive oil, plus more for grill
-2 green bell peppers, halved lengthwise, ribs and seeds removed
-4 slices French bread, cut thick
-1 tablespoon balsamic vinegar
-1/2 cup crumbled feta cheese
-Coarse salt and ground pepper

In a bowl mix together the feta cheese and balsamic vinegar. Let it sit until you're ready to plate.

Brush the pepper halves with oil and cook skin side down. You want to cook these until the skin is blackened (about 15 minutes). Transfer them to a paper bag and let them steam for 5 minutes. The skin should now be easily removable. Once the skin is removed, slice the peppers.

Brush the bread slices with olive oil and grill until marks form. Top the bread slices with roasted pepper, the feta/balsamic mixture plus salt and pepper.

This recipe was good. I know that it would have been better with a variety of colors, rather than just green -- but an abundance of free peppers is hard to pass up. If you roasted some jalapenos to mix in, that would add some heat. I am a fan of acidic flavors like balsamic vinegar and this had a nice bite to it. If you don't like acidic flavors then just drizzle a little balsamic vinegar over the top rather than marinating the feta in it. Or heat some balsamic vinegar in a sauce pan until thickened -- cooking the balsamic helps to mellow the flavor a little.


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