3
tablespoons finely chopped fresh parsley, if desired
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Steps
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.
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If you like garlic, rub a clove of garlic over the toasted bread before topping with the vegetable mixture.
Try to break up any large chunks of feta so the crumbles are all similar in size.
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