Ingredients:

  • 2 large red bell peppers (about 400g / 14 oz), seeded
  • 2 tablespoons olive oil (30 ml / 1 fl oz)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 8 ounces (225g) feta cheese, crumbled
  • 2 tablespoons heavy cream (30 ml / 1 fl oz)
  • 1 tablespoon olive oil (15 ml / 0.5 fl oz)
  • 1 tablespoon lemon juice (15 ml / 0.5 fl oz)
  • 1 clove garlic, minced
  • Pinch of red pepper flakes (optional)
  • 1 baguette, sliced into 1/2-inch (1.25 cm) thick rounds
  • 2 tablespoons olive oil (30 ml / 1 fl oz)
  • 2 tablespoons balsamic glaze (30 ml / 1 fl oz)
  • Fresh basil leaves, chopped (for garnish) (optional)

Instructions:

  1. Toss red peppers with olive oil, salt, and pepper. Roast at 400°F (200°C) until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let cool. Peel off the skins, remove the seeds, and roughly chop.
  2. Combine feta, heavy cream, olive oil, lemon juice, garlic, and red pepper flakes (if using) in a food processor. Process until smooth and creamy, scraping down the sides as needed.
  3. Brush baguette slices with olive oil (or drizzle). Bake at 375°F (190°C) until golden brown and crisp. (Alternatively, toast under the broiler, watching carefully!)
  4. Spread whipped feta onto each toasted baguette slice. Top with roasted red peppers.
  5. Drizzle with balsamic glaze and garnish with fresh basil (if using). Serve immediately.