Lightly brush the rustic bread with Greek extra virgin olive oil and toast until crisp and golden on both sides.
While the bread is still warm, cut the garlic clove in half and gently rub the cut side over each slice. The aim is to add a subtle garlic aroma without overpowering the other ingredients.
Drain the hand-peeled roasted red peppers well and cut them into generous strips.
Arrange the roasted peppers naturally over the toasted bread and crumble the Feta PDO over the top, keeping some larger pieces for texture.
Finish with a drizzle of Greek extra virgin olive oil, fresh parsley or basil and freshly ground black pepper.
Serve immediately while the bread remains warm and crisp.
Chef’s Tip: Drain the roasted peppers thoroughly before assembling the bruschetta. This keeps the toasted bread crisp while allowing the sweetness of the peppers, the creamy feta and the extra virgin olive oil to remain distinct.
