This is a scrumptious appetizer and most of the items are always on hand for last minute entertaining!

Roasted Red Pepper with Feta Crostini
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  1. 1 head of garlic
  2. 5 tablespoons olive oil,
  3. divided
  4. 1 jar roasted red bell
  5. peppers, drained
  6. 1 tablespoon red wine vinegar
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1 (4-ounce) package crumbled
  10. feta cheese, divided
  11. 1 baguette
  1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal.
  2. Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic.
  3. Process garlic pulp, 2tablespoons oil, vinegar, salt and pepper in a food processor until smooth (or
  4. just stir together for a more rustic look and taste).
  5. Add half of cheese, and pulse 5 to 6 times or stir until combined.
  6. Cut bread, at a diagonal, into 24 (1/4-inch) slices. Arrange on a baking sheet; brush evenly with remaining 2 tablespoons oil.
  7. Slice the red peppers and mix into above mixture and spread on each piece of baquette. Top with remaining feta
  8. Bake at 350° for 5 to 7 minutes
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