Crostini With Roasted Red Pepper And Feta

• 4 garlic cloves, unpeeled
• 4 1/2 tablespoons olive oil
• 1 (15 ounce) can great northern beans, rinsed and drained
• 2 medium red bell peppers, roasted
• 1 tablespoon red wine vinegar (or tarragon vinegar)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 1 loaf French baguette
• fresh Italian parsley (to garnish)

1. To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425u0b0F Watch carefully!
2. Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
3. Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
4. Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
5. Bake at 350u0b0F for 5-7 minutes.
6. Garnish with Italian parsley and serve.

garlic, olive oil, great northern beans, red bell peppers, red wine vinegar, salt, black pepper, feta cheese, baguette, fresh italian parsley

Taken from www.food.com/recipe/crostini-with-roasted-red-pepper-and-feta-134078 (may not work)