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Roasted Red Pepper And Feta Bruschetta

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  • 1 package of 12 oz Mushrooms sliced, chopped, rinsed and dried
  • 1 Jar of Roasted Red Peppers jars are about 12 oz can be more or less
  • 1/4 Cup Red Onion Skinned, Peeled, Chopped
  • 1/4-1/2 C Feta Cheese
  • 2 Tsp of Minced Garlic
  • 1 Loaf of Ciabatta Bread Sliced thin into 1" slices


For The Bread Preparation

  • Preheat the Oven To 350 Degrees Fahrenheit
  • Place your baking stone in the oven and allow it to warm to temperature
  • Slice Bread into 1" slices and place aside while Baking Stone Heats.
  • Once the Stone is thoroughly heated Bring out of oven(use oven mitts) and place bread on it
  • The bread should sit on there for 5 minutes and then you can turn it over to the opposite side

For The Toppings

  • 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.
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