Ingredients:
focaccia bread, sliced into long pieces*
3 c. cherry tomatoes, diced
1 red bell pepper, cored and diced
1/2 c. red onion, diced
1/4 c. Houseblend or Garlic Olive Oil
1 Tbsp. lemon juice
2 Tbsp. Italian Herbs Balsamic
1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. your favourite spread such as: Wildly Delicious Roasted Red Pepper & Feta Dip, Oven Roasted Tomato & Basil Bruschetta, Viania Liguarian Basil Pesto, or Happy Dance Hummus
1/2 c. Chaeban Artisan Cheese - Firm Feta, crumbled, if desired
fresh parsley if desired
Preheat oven to 400F. Place the focaccia slices on a rimmed baking sheet and into the oven for 3-5 minutes to toast.
Toss the tomatoes, red pepper, red onion, olive oil, lemon juice, Italian Herbs Balsamic, salt and pepper together in a large bowl.
Remove the focaccia slices from the oven, top with your spread of choice, then with the red pepper bruschetta mixture. Top with feta and fresh parsley and serve - OR return to oven for 7 - 10 minutes to briefly cook the tomato and red pepper mixture before serving. Delicious!
*Note: For a low carb option, use sweet potato (thick slices), red bell pepper (cored and sliced in half) or zucchini (sliced length-wise) instead of bread. Roast the veggies, brushed with EVOO, for an appropriate amount of time until they are cooked, but tender crisp, so they hold their shape.
