Roasted Red Pepper and Sun-Dried Tomato Bruschetta

Cut bread on a bias
Lightly coat with olive oil
Grill (until golden brown on each side)

Bruschetta Topping

Thinly slice three grilled (peeled) red peppers
Thinly slice one bottle sun-dried tomatoes
Optional (cut up black or Calamata olives)

Combine in a bowl and let marinade

Spoon on the pepper and sun-dried tomato mixture and then sprinkle with Feta Cheese. Serve immediately to keep the toast crisp.

Optional toast spread:

6 oz Goat Cheese
12 oz Cream Cheese
8-10 Marinated artichoke hearts
3 cloves garlic (minced)

Combine cheeses. Add marinated artichoke hearts and garlic cloves.

Stir until smooth and then combine 2 tablespoons of the blackberry and blueberry puree from the Macerated Berry recipe . Stir until smooth and then coat each slice of toast with a thin layer of the spread.