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Roasted Red Pepper and Feta Bruschetta
- 1 (12 inch) baguette, cut into 1/2-inch thick slices
- 1/4 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
- 1/4 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
- 1/4 cup grated Parmesan cheese, divided
Directions:View on All Recipes
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 4.8g|
|Saturated Fat 1.4g|
|Total Carbohydrate 5.3g|
|Dietary Fiber 0.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|