Bruschetta with Roasted Veggies

Bruschetta with Roasted Veggies

Ingredients

  • 1 baguette, thinly sliced (GF use GF Baguette)
  • 1 cup cherry tomatoes
  • 1 cup yellow cherry tomatoes
  • 6-8 mini bell peppers
  • Extra Virgin Olive Oil Spray
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves of minced garlic
  • pinch of salt
  • 4 oz cream cheese, softened
  • 4 oz crumbled feta
  • 1 tablespoon heavy cream
  • 1 tablespoon chopped fresh basil

Directions

  1. Preheat oven to 400 degrees.
  2. Arrange peppers on a baking sheet and lightly spray with olive oil spray. Place peppers in the oven and roast for 15 minutes, turning once. Add tomatoes and roast another 5-7 minutes or just until tomatoes begin to burst. Remove veggies from the oven and allow them to cool.
  3. Spray a baking sheet with olive oil spray. Arrange bread slices and then spray the tops of the bread. Toast bread in the oven for 12-15 minutes or until golden; turning at least once.
  4. To prepare the whipped feta, beat together the cream cheese and the feta cheese. Add heavy cream and beat until creamy.
  5. When the veggies have cooled, place the tomatoes in a bowl. Slice the peppers and add them to the tomatoes. Add oil, vinegar, garlic and salt; toss to coat.
  6. To assemble, spread the whipped feta on cooled bread slices. Top the bread evenly with the roasted veggies; serve.