Chop the Mushrooms and the Red pepper. Do Not Drain the Red Pepper, you will use this juice for all the other veggies rather than using Olive oil or Italian dressing.
The Roasted Reds need to be cut into small pieces I use kitchen Shears.
Chop up your Red Onion, place it in a bowl with the Mushroom, minced Garlic and Feta
Now add in Your Roasted Red Peppers and the Marinate they are in.
Mix this very thoroughly and the marinate will absorb right into all the veggies
Now it is time to top the bread with a few teaspoons of the mixture, just enough to coat each piece
That is what it looks like and here it is up close. This is not about perfection or putting the same amount on each it is about coating the bread with a great mixture and making it look authentic and rustic.
Bake these in the over for about 8 minutes. The Feta DOES NOT MELT, but the veggies will mix, and you do need to know that the bread will be VERY crunchy. This is best served with a libation and you can also create this in large batches. The batch created almost 20+ slices without skimping on any.