Recipe - Red Pepper Bruschetta With Feta

1 Jar (7 oz.) roasted red
peppers, drained and
chopped
1 Clove garlic; minced
Olive oil
1 teaspoon Lemon juice
One fourth cup Chopped green conions
1 pack (4 oz.) crumbled Feta
cheese, finely chopped
1 Loaf French bread loaf; cut
in 1/2" slices

Mix peppers, garlic, 1 tablespoon olive oil, lemon juice, onions and
cheese. Set aside. Brush bread slices lightly with olive oil; place on
cookie sheet. Broil on each side until lightly toasted. Top each toast
slice with about 1 tablespoon pepper mixture. Makes about 18 servings.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997