Description
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.
Ingredients
- 1 (12 inch) baguette, cut into 1/2-inch thick slices
- ¼ 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
- ¼ 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
- ¼ cup grated Parmesan cheese, divided
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 24