Ingredients
1
loaf (18 inch) baguette French bread (8 oz), cut into 1/2-inch-thick slices (about 30)
3
tablespoons olive oil
1/2
cup finely chopped red bell pepper
1/2
cup finely chopped yellow bell pepper
3
tablespoons finely chopped red onion
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon chopped fresh oregano leaves
1/2
teaspoon chopped fresh thyme leaves
1/4
cup reduced-fat balsamic vinaigrette
20
pitted kalamata olives, finely chopped (1/3 cup)
1/4
cup crumbled feta cheese (1 oz)
3
tablespoons finely chopped fresh parsley, if desired
Preparation
Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated.
Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley.
