Cut bread on a bias
Lightly
coat with olive oil
Grill (until golden brown
on each side)
Bruschetta Topping
Thinly slice three grilled (peeled)
red peppers
Thinly slice one bottle sun-dried
tomatoes
Optional (cut up black or Calamata olives)
Combine in a bowl and let marinade
Spoon on the pepper and sun-dried tomato
mixture and then sprinkle with Feta Cheese. Serve immediately to keep the toast crisp.
Optional toast spread:
6 oz Goat Cheese
12 oz Cream Cheese
8-10
Marinated artichoke hearts
3 cloves garlic (minced)
Combine cheeses. Add marinated
artichoke hearts and garlic cloves.
Stir until smooth and then combine 2
tablespoons of the blackberry and blueberry puree from the Macerated Berry recipe . Stir until smooth and then coat each slice of toast with a thin layer of the spread.
