3 1/2 oz roasted red peppers, marinated in olive oil and garlic - drained and chopped
3 medium plum tomatoes, seeded and diced
1 1/2 Tbsp shredded parmesan cheese
1 Tbsp crumbled, feta cheese
1 Tbsp basil paste or fresh chopped basil
1/4 tsp each - kosher salt & fresh cracked pepper
1 small clove garlic, minced
1 baguette, sliced and toasted |