Roasted Pepper Bruschetta
Bruschetta is one of my favorite snacks and probably my quickest go to appetizer to hold over the crew while dinner is cooking. It also is so easy to prepare in advance and place on your toasted bread just before serving.
1 French bread loaf cut into 1 inch rounds
4 ounces Feta Cheese crumbled
1 jar Roasted Red Peppers (drained) (reserve one pepper)
Combine feta cheese and roasted red peppers in a food processor.
Pulse until blended but still chunky.
Spread over toasted bread rounds and top with finely diced pepper from above.
It doesn’t get any easier! Whip up a batch of this roasted pepper bruschetta and keep in the fridge for up to four days.
Be sure to check out another red pepper recipe that we love. It’s our Red Pepper Tomato Soup that you make in the Instant Pot!