The perfect pair with our French Bread Trays:

Bruschetta with Whipped Feta and Roasted Red Peppers

Serves 8 to 10 as an appetizer Ingredients

  • 1 24-ounce jar roasted red peppers, rinsed, patted dry, and cut into 1/2-inch dice (about 1 1/2 cups)
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon red pepper flakes
  • Table salt
  • 8 ounces crumbled feta cheese (2 cups)
  • 2 teaspoons juice from 1 lemon
  • 2 tablespoons extra-virgin olive oil, plus extra for serving
  • Ground black pepper
  • Toasted Bread for Bruschetta

  • Instructions Combine roasted peppers, garlic, vinegar, sugar, pepper flakes, and ¼ teaspoon salt in medium bowl; set aside.
  • Process feta, lemon juice, olive oil, and ¼ teaspoon black pepper in food processor until smooth, about 10 seconds, scraping down bowl with rubber spatula once during processing.
  • Divide feta mixture among toasts and spread to edges. Using fork, lift peppers from vinegar mixture and place on toasts. Drizzle with olive oil and serve.

  • The perfect pair with our Cookie Jars:

    Gluten-Free Almond Cookies

    • 1 tablespoon tapioca starch + 3 tablespoons water
    • 1/2 cup (116g) organic cane sugar
    • 2 tablespoons maple syrup
    • 4 tablespoons coconut oil, melted and slightly cooled
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon almond extract
    • 2 1/4 cups (240g) almond flour not almond meal
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 cup organic cane sugar, for rolling


    • 1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for a couple minutes.
    • 2. In a large bowl, combine 1/2 cup organic cane sugar, tapioca starch slurry, and maple syrup. Whisk to combine. Whisk in coconut oil, followed by vanilla and almond extract.
    • 3. Add the almond flour, baking soda, and salt. Stir until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough.
    • 4. Place remaining 1/4 cup organic cane sugar on a plate. The dough may be sticky, so dampen your hand with water or spray hands with cooking spray. Use a tablespoon to scoop out dough, then roll into a ball. Place ball on plate with sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about an 1 1/2 inches apart. Repeat until cookie sheet is filled with even rows.
    • 5. Using your palm, press each dough ball down about halfway.
    • 6. Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 4-5 minutes then transfer to a wire rack to cool. Store in an airtight container.