Athenian-Style Bruschetta

Ingredients

• 1 loaf crusty baguette french cut into 1/2-inch-thick slices ( 30) (18 inch) (8 oz)
• 3 tablespoons olive oil 
• 0.5 cup bell pepper red finely chopped
• 0.5 cup bell pepper yellow finely chopped
• 3 tablespoons onion red finely chopped
• 2 cloves garlic finely chopped
• 0.5 teaspoon salt 
• 0.5 teaspoon oregano fresh chopped
• 0.5 teaspoon thyme sprigs fresh chopped
• 0.3 cup balsamic vinaigrette reduced-fat
• 0.3 cup kalamata olives pitted finely chopped
• 1 oz feta cheese crumbled
• 3 tablespoons parsley fresh finely chopped

Equipment

• bowl
• frying pan
• oven
• pastry brush

Directions

1. 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.
2. Bake 8 to 10 minutes or until lightly browned and crisp.
3. Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot.
4. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
5. Transfer vegetables to medium bowl.
6. Add vinaigrette and olives; stir until vegetables are coated.
7. Top each bread slice with 1 teaspoon vegetable mixture.
8. Sprinkle with cheese and parsley.