Feta Topped Eggplant Tapenade Bruschetta

Serves
24

  • 1 eggplant (about 1 pound)
  • 4 tablespoons extra virgin olive oil, divided
  • 1 jar (12 oz.) roasted red pepper, drained
  • 2 tablespoon chopped pitted green olives
  • 4 tablespoons chopped fresh parsley, divided
  • 2 teaspoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1 – 14-inch French baguette
  • 1 container (6 oz.) Culinary Tours Feta Cheese Crumbles
  1. Preheat oven to 400.
  2. Remove stem from eggplant and cut into 1/2-inch thick slices.
  3. Lightly brush 2 tablespoons oil over cut sides of eggplant slices; place on an oiled shallow baking pan.
  4. Bake 10 minutes, turn and continue baking 8 to 10 minutes longer or until soft.
  5. Allow eggplant to cool.
  6. Meanwhile, cut 1/2 of the red pepper into small strips, set aside.
  7. Place eggplant, remaining red pepper, olives, 2 tablespoons parsley, vinegar, garlic, onion salt and pepper in food processor bowl; pulse, scraping sides once or twice, until combined and slightly chunky.
  8. Cut bread diagonally into 24 1/2-inch slices.
  9. Lightly brush remaining oil over both sides of bread slices; arrange slices in a single layer on a baking sheet.
  10. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
  11. Spread 1 tablespoon eggplant tapenade over each slice of bread.
  12. Top each with equal portions of red pepper strips and feta crumbles.
  13. Sprinkle with remaining parsley.
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