Ingredients
1 (13-ounce) jar Peloponnese roasted sweet red peppers, drained and cut into strips
1 (6-ounce) jar Peloponnese pitted kalamata olives, drained and cut in half
1/4 cup chopped red onion
2 cloves fresh garlic, minced
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh basil
1/4 cup Carapelli Extra Virgin Olive Oil
3 tablespoons lemon juice
1 cup crumbled feta cheese
Toasted baguette slices


Cooking Directions
In bowl combine peppers, olives, onion, garlic, parsley, basil, Carapelli Extra Virgin Olive Oil and lemon juice. Gently stir in feta cheese. Refrigerate for several hours or overnight to allow flavors to blend. Serve mixture with toasted baguette slices. Serves 8.

Tip: To toast baguettes — Slice bread diagonally and brush lightly with Carapelli Extra Virgin Olive Oil. Place bread on broiler pan and broil until golden brown on both sides.

Preparation Time: 15 minutes

Total Time: 3 hours or overnight, to marinate

Wine Suggestion: Merlot