Saturday, December 15, 2012

Bruschetta with Whipped Feta and Roasted Red Peppers

This is another recipe that blew me out of the water.  I was expecting it to be good, but I didn't expect it to be utterly AMAZING!  I'm a big feta-lover and whipping the feta and using it as a spread was the most genius thing ever.  It is so creamy and tangy and a perfect pair to the sweetness of the roasted red peppers.  This makes for an amazing appetizer, snack, or even dinner!  It comes together in a snap and is really worth trying.  Enjoy!

Bruschetta with Whipped Feta and Roasted Red Peppers

Please, PLEASE, buy your feta in a block instead of pre-crumbled.  It is SO much more moist and fresh and delicious.  Think the difference of pre-grated mozzarella cheese in a bag and fresh mozzarella.  Just crumble it yourself, it takes 10 seconds. :)

1-2 baguettes, sliced 1/2" thick diagonally
olive oil, for brushing

6 T. olive oil
1 1/2 c. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2" dice
2 T. red wine vinegar
2 T. sugar
1 medium garlic clove, minced
1/4 tsp. red pepper flakes
salt and pepper
8 oz. feta cheese, crumbled (2 cups)
2 tsp. lemon juice

Adjust oven rack 4 inches from broiler element and heat broiler.  Brush tops of baguette lightly with olive oil and place on baking sheet.  Broil until bread is deep golden, about 1-2 minutes (watch carefully!).  Flip and repeat on second side.  Remove and let sit while you prepare the rest.

Combine roasted red peppers, vinegar, sugar, garlic, pepper flakes, and 1/4 tsp. salt in medium bowl; set aside.  Process feta, lemon juice, remaining 2 tablespoons olive oil, and 1/4 tsp. black pepper in food processor until smooth, about 10 seconds, scraping down bowl with spatula once during processing.  (You can do this very vigorously with a fork if you don't a food processor).

Brush remaining olive oil on toasts.  Spread feta mixture evenly between toasts and spread to edges.  Using a fork, life peppers from vinegar mixture and place on toast.  Drizzle with additional olive oil to taste, if desired, and serve.

Source: The Best of America's Test Kitchen

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