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🍽️ Crispy Bruschetta Varieties with Feta, Goat Cheese, and Marinated Vegetables

595 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 clove garlic
• olive oil
• 1 tsp lemon zest
• 1 tbsp oregano
• salt
• pepper (from the mill)
• 3 tomatoes
• 2 tbsp black, pitted olive
• 100 g feta
• 250 g onions
• 1 tbsp butter
• 1 tbsp honey
• 60 ml dark balsamic vinegar
• 100 g goat cheese (in a block)
• 100 g cream cheese (plain)
• 1 tbsp lemon juice
• 1 tbsp dried oregano
• 12 baguette slices (as desired)
• parsley (for garnish)

Instructions

1. 1. Preheat the oven to 250 degrees Celsius. Set the function to top and bottom heat.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the seeds and the white pith from the inside.
5. 5. Place the pepper halves skin-side up on a baking sheet lined with baking paper.
6. 6. Roast the peppers in the preheated oven until the skin turns black and blisters.
7. 7. Remove the pepper halves from the oven.
8. 8. Cover them with a damp kitchen towel.
9. 9. Let the peppers rest for a short while.
10. 10. Peel the cooled skin off the pepper halves.
11. 11. Cut the flesh of the peppers into thin strips.
12. 12. Peel the garlic.
13. 13. Slice the garlic into thin slices.
14. 14. Mix the garlic slices with 100 milliliters of oil, the lemon zest, and oregano.
15. 15. Season the marinade with salt and pepper.
16. 16. Place the pepper strips in the marinade.
17. 17. Let the peppers marinate overnight.
18. 18. Wash the tomatoes the next day.
19. 19. Quarter the tomatoes.
20. 20. Remove the seeds from the tomatoes.
21. 21. Cut the tomato flesh into small pieces.
22. 22. Drain the olives in a sieve.
23. 23. Chop the olives roughly.
24. 24. Crumble the sheep's cheese (feta) with your fingers.
25. 25. Mix the feta with the tomato pieces and the olives.
26. 26. Peel the onions.
27. 27. Cut the onions into thin strips.
28. 28. Melt the butter in a hot pan.
29. 29. Fry the onion strips in the butter until golden brown.
30. 30. Drizzle the honey over the onions.
31. 31. Let the honey caramelize slightly.
32. 32. Deglaze the onions with the vinegar.
33. 33. Let the mixture come to a brief boil.
34. 34. Season the onions with salt and pepper.
35. 35. Taste the onions and adjust seasoning if needed.
36. 36. Remove the pan from the heat.
37. 37. Let the onions cool down completely.
38. 38. Cut the goat cheese into small pieces.
39. 39. Stir the cream cheese with the lemon juice until smooth.
40. 40. Season the cream cheese mixture with salt and pepper.
41. 41. Taste the cream cheese mixture and adjust seasoning if needed.
42. 42. Lightly toast the baguette slices in the oven.
43. 43. Remove the baguette slices from the oven.
44. 44. Top one-third of the slices with the feta-tomato mixture.
45. 45. Season these bruschetta with salt and pepper.
46. 46. Drizzle them with olive oil.
47. 47. Sprinkle them with oregano.
48. 48. Top another third of the slices with the goat cheese.
49. 49. Distribute the marinated pepper strips on these slices.
50. 50. Spread the remaining baguette slices with the cream cheese mixture.
51. 51. Top these slices with the cooled onion strips.
52. 52. Garnish the finished bites with fresh parsley.
53. 53. Serve the bruschetta immediately.

Nutrition per serving

• kcal: 595
• Protein: 22 g · Fett/Fat: 34 g · Carbs: 49 g