Bruschetta with Whipped Feta and Roasted Red Peppers
By America's Test KitchenPublished on December 18, 2012
Time
40 minutes
Yield
Serves 8 to 10 as an appetizer
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces½ garlic clove, peeled¼ cup extra-virgin olive oilTopping
1 24-ounce jar roasted red peppers, rinsed, patted dry, and chopped fine (about 1 ½ cups)1 garlic clove, minced2 tablespoons red wine vinegar 2 tablespoons sugar ¼ teaspoon red pepper flakes ¼ teaspoon table salt 8 ounces crumbled feta cheese (2 cups)2 teaspoons lemon juice 2 tablespoons extra-virgin olive oil, plus extra for serving¼ teaspoon pepperInstructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season to taste with salt.
- Combine roasted peppers, garlic, vinegar, sugar, pepper flakes, and salt in medium bowl; set aside. Process feta, lemon juice, oil, and pepper in food processor until smooth, about 10 seconds, scraping down bowl with rubber spatula once during processing. Divide feta mixture among toasts and spread to edges. Using fork, lift peppers from vinegar mixture and place on toasts. Drizzle with olive oil and serve.
for the toasted bread
for the topping
Time
40 minutesYield
Serves 8 to 10 as an appetizerIngredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1 24-ounce jar roasted red peppers, rinsed, patted dry, and chopped fine (about 1 ½ cups)
1 garlic clove, minced
2 tablespoons red wine vinegar
2 tablespoons sugar
¼ teaspoon red pepper flakes
¼ teaspoon table salt
8 ounces crumbled feta cheese (2 cups)
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil, plus extra for serving
¼ teaspoon pepper
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1 24-ounce jar roasted red peppers, rinsed, patted dry, and chopped fine (about 1 ½ cups)
1 garlic clove, minced
2 tablespoons red wine vinegar
2 tablespoons sugar
¼ teaspoon red pepper flakes
¼ teaspoon table salt
8 ounces crumbled feta cheese (2 cups)
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil, plus extra for serving
¼ teaspoon pepper
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1 24-ounce jar roasted red peppers, rinsed, patted dry, and chopped fine (about 1 ½ cups)
1 garlic clove, minced
2 tablespoons red wine vinegar
2 tablespoons sugar
¼ teaspoon red pepper flakes
¼ teaspoon table salt
8 ounces crumbled feta cheese (2 cups)
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil, plus extra for serving
¼ teaspoon pepper
Why This Recipe Works
Pairing year-round, pantry-ready ingredients like roasted red peppers with a sharp cheese like feta fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in the food processor until they formed a rough paste, which provided a stable base for the other toppings and allowed us to easily pick up our bruschetta and eat it neatly.
Instructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season to taste with salt.
- Combine roasted peppers, garlic, vinegar, sugar, pepper flakes, and salt in medium bowl; set aside. Process feta, lemon juice, oil, and pepper in food processor until smooth, about 10 seconds, scraping down bowl with rubber spatula once during processing. Divide feta mixture among toasts and spread to edges. Using fork, lift peppers from vinegar mixture and place on toasts. Drizzle with olive oil and serve.
for the toasted bread
for the topping
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