Bruschetta with Whipped Feta and Roasted Red Peppers

Name: Bruschetta with Whipped Feta and Roasted Red Peppers
Yield: Serves 8 to 10 as an appetizer
Cuisine: Europe, Italian
Ingredients: 1 24-ounce jar, roasted red peppers, rinsed, patted dry, and cut into 1/2-inch dice (about 1 1/2 cups); 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 2 tablespoons, red wine vinegar; 2 tablespoons, sugar; 1/4 teaspoon, red pepper flakes; , Table salt; 8 ounces, crumbled feta cheese (2 cups); 2 teaspoons, juice from 1 lemon; 2 tablespoons, extra-virgin olive oil, plus extra for serving; , Ground black pepper; 1 recipe, recipe

Appetizers
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Vegetables
Cheese
Quick
Breads

Appears in Cook's Illustrated September/October 2010

There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

SERVES 8 to 10 as an appetizer

TIME 15 minutes

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