Roasted Red Pepper & Feta Bruschetta

There's something about bruschetta that feels effortlessly Mediterranean. Crispy bread, vibrant toppings, and flavours that somehow taste like summer no matter the season. This roasted red pepper and feta version takes the classic Italian appetiser and gives it a Greek twist with creamy, tangy feta and sweet, smoky peppers. And whilst it tastes indulgent, you're actually loading up on antioxidants, healthy fats, and anti-inflammatory compounds that support longevity from the inside out.

Ingredients (serves 4 as a starter):

For the topping:

• 3 large red peppers (or use jarred roasted peppers for speed)

• 100g feta cheese, crumbled

• 2 cloves garlic, minced

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• Small handful of fresh thyme leaves (or oregano)

• Sea salt and freshly cracked black pepper

For the bruschetta base:

• 1 sourdough baguette or ciabatta, sliced into 1.5cm thick pieces

• 2 tbsp olive oil

• 1 clove garlic, halved

To garnish:

• Fresh thyme or basil leaves

• Drizzle of balsamic glaze (optional)

• Extra crumbled feta

Method:

1. Roast the peppers: If using fresh peppers, preheat your oven to 220°C (428°F). Place whole peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered. Transfer to a bowl, cover with cling film, and let them steam for 10 minutes. This makes the skins easy to peel. Peel off the skins, remove seeds, and roughly chop the flesh. If using jarred peppers, drain well and pat dry with kitchen paper.

2. Make the topping: In a bowl, combine the chopped roasted peppers, minced garlic, olive oil, balsamic vinegar, thyme leaves, and a good pinch of salt and pepper. Gently fold in half the crumbled feta. Let this sit for 10-15 minutes so the flavours can meld.

3. Toast the bread: Heat a griddle pan or large frying pan over medium-high heat. Brush both sides of the bread slices lightly with olive oil. Toast for 2-3 minutes on each side until golden and crispy with char marks. Whilst still warm, rub one side of each slice with the cut side of the halved garlic clove.

4. Assemble: Spoon the pepper and feta mixture generously onto each slice of toasted bread. Top with the remaining crumbled feta, fresh thyme or basil leaves, and a drizzle of balsamic glaze if using.

5. Serve immediately: Bruschetta is best eaten straight away whilst the bread is still crispy and warm.

Serving Suggestions:

• Serve alongside a crisp rocket salad dressed with lemon and olive oil

• Add sliced avocado on top for extra creaminess

• Pair with grilled halloumi for a more substantial meal

• Serve as part of a Mediterranean mezze board with hummus, olives, and grilled vegetables

• Top with a poached egg for a weekend brunch option

The Recipe's Health Benefits:

• Red peppers: Absolutely loaded with vitamin C (more than oranges, actually), which supports collagen production and acts as a powerful antioxidant. They're also rich in beta-carotene and lycopene, compounds linked to reduced inflammation and cellular protection.

• Feta cheese: A Mediterranean diet staple that provides calcium, protein, and probiotics if you choose traditionally made varieties. The fermentation process creates beneficial bacteria that support gut health.

• Garlic: Contains allicin, a sulphur compound with impressive anti-inflammatory and cardiovascular benefits. Regular garlic consumption has been linked to improved blood pressure and cholesterol levels.

• Extra virgin olive oil: Rich in monounsaturated fats and polyphenols that support heart health, reduce oxidative stress, and may help protect against age-related cognitive decline.

• Sourdough: The fermentation process breaks down gluten and phytic acid, making nutrients more bioavailable whilst supporting digestive health. It also has a lower glycaemic index than standard bread.

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