Roasted Red Pepper And Ripe Olive Crostini

• 16 (1/4-inch thick) slices diagonally cut French baguette
• Cooking spray
• 1 tablespoon dried basil, divided
• 1 (4 1/4-ounce) can chopped ripe olives, drained
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon minced garlic (about 1/2 clove)
• 1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
• 1 (15-ounce) jar roasted red peppers, drained and finely chopped

1. Place bread slices on a baking sheet; coat with cooking spray, and sprinkle evenly with 1 1/2 teaspoons basil. Bake at 350u0b0 for 15 minutes or until golden and crispy. Remove bread slices from baking sheet to a wire rack; let cool completely.
2. Combine olives, remaining basil, vinegar, and garlic in a small bowl; gently stir in cheese and peppers. Let stand 15 minutes.
3. Spoon 2 tablespoons olive mixture onto each bread slice.

cooking spray, basil, chopped ripe olives, red wine vinegar, garlic, feta cheese, red peppers

Taken from www.myrecipes.com/recipe/roasted-red-pepper-ripe-olive-crostini (may not work)