Bell Pepper, Olive and Feta Cheese Bruschetta

BELL PEPPER, OLIVE AND FETA CHEESE BRUSCHETTA 

Ingredients

  • Cooked Bell Peppers. To make, saute 2 or 3 thinnish sliced bell peppers (red, orange or yellow) in 2 tbspn of olive oil for 15 minutes, or until softened.  If desired, you can include 1 clove of crushed garlic and half a red onion, sliced, in the pan. Save your cooked peppers in a jar in the fridge.
  • Whole grain bread slices.
  • Sliced kalamata olives.
  • Feta cheese, crumbed
  • Pesto or Tomato sauce (optional)
Instructions

Step One: Lightly toast the bread slice(s) in a toaster oven (do not brown).

Step Two: Spread the partly toasted bread with sauce (if desired). Layer peppers, olives and feta cheese on the bread slice(s) and return them to the toaster oven for approx. 10 minutes (or until warmed through and the cheese has melted).

Comments

Post a Comment

Popular posts from this blog

Beef Barley Soup

BEEF BARLEY SOUP Ingredients Pre-cooked beef cubes (I package) 1 tablespoon olive oil 1 onion chopped 1 clove garlic minced 2 carrots sliced 1 stock of celery sliced 2 packages of beef or chicken broth 1 can of whole tomatoes, chopped, with juice I small green pepper, diced 3/4 cup pearl barley Seasonings: 1 tablespoon Worcestershire sauce 2 shots of Tabasco sauce Assorted pinches of basit, thyme and oregano 1 packet beef gravy mix 1 bay leaf 1/4 teaspoon each of salt and black pepper  Method Instructions Cook garlic, onions, green pepper and celery over medium heat until for 5 minutes. Chop the cooked beef cubes into smaller pieces.  Add chopped beef cubes, diced carrots, tomatoes with juice, barley, beef broth and seasonings to the pot. Bring to a boil.Reduce heat and simmer covered for 35-45 minutes (soup is ready when the barley is fully cooked).
Read more