Athenian-Style Bruschetta

 

1

loaf (18 inch) baguette French bread (8 oz), cut into 1/2-inch-thick slices (about 30)

3

tablespoons olive oil

1/2

cup finely chopped red bell pepper

1/2

cup finely chopped yellow bell pepper

3

tablespoons finely chopped red onion

2

cloves garlic, finely chopped

1/2

teaspoon salt

1/2

teaspoon chopped fresh oregano leaves

1/2

teaspoon chopped fresh thyme leaves

1/4

cup reduced-fat balsamic vinaigrette

20

pitted kalamata olives, finely chopped (1/3 cup)

1/4

cup crumbled feta cheese (1 oz)

3

tablespoons finely chopped fresh parsley, if desired

• 1 Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp.
• 2 Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• 3 Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated.
• 4 Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley.