Roasted Red Pepper Bruschetta

• 1 (12-ounce) jar roasted red peppers, drained well and finely chopped
• 1/2 cup finely chopped plum tomato
• 1/4 cup finely chopped purple onion
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Dash of sugar
• 1 baguette, cut into 28 slices
• 1/4 cup olive oil
• Salt and pepper
• 1/2 cup crumbled garlic and herb-flavored feta cheese

1. Combine first 3 ingredients in a bowl. Combine vinegar, 2 tablespoons olive oil, salt, pepper, and sugar; pour over pepper mixture. Toss. Cover and chill until ready to serve.
2. Arrange baguette slices on a large ungreased baking sheet. Brush or drizzle slices with 1/4 cup oil. Sprinkle with salt and pepper. Bake at 400u0b0 for 4 minutes or until barely toasted.
3. Spoon about 1 tablespoon pepper mixture onto each toast; top each with crumbled feta. Broil 5 1/2 " from heat 3 minutes or until bubbly and barely browned. Serve warm.

red peppers, tomato, purple onion, balsamic vinegar, olive oil, salt, freshly ground pepper, sugar, baguette, olive oil, salt, garlic

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