Bruschetta with Feta Cheese Recipe

1 8oz loaf French bread (baguette)
2 Tbsp. Olive oil
3oz. Feta cheese, crumbled
2oz. Light cream cheese (Neufchbtel)
2 tsp. Lemon juice
1 tsp. Snipped fresh sage or oregano, (or 1/4 tsp. Ground sage or oregano)
1 7oz. Jar roasted red sweet peppers, drained
1/4 cup Coarsely chopped pitted Italian or ripe olives
1/2 tsp. Olive oil
Small fresh sage or oregano leaves (optional)

Cut bread into = inch thick slices. Lightly brush both sides of each slice with the 2 tablespoons olive oil. Arrange on an ungreased baking sheet. Bake in a 425: oven about 10 minutes or till crisp and light brown, turning once. If desired, transfer the cooled toasts to a storage container. Cover and store the toasts at room temperature for up to 24 hours.

Meanwhile, in a medium mixing bowl stir together feta cheese, light cream cheese, lemon juice, and snipped sage or oregano. Cut red pepper into strips. Toss chopped olives in the 1/2 teaspoon olive oil.

To assemble, spread each olive of toast with cheese mixture. Top with red pepper strips, chopped olives, and sage leaves. Serve warm or at room temperature. To heat, return slices to the ungreased baking sheet. Bake in a 425: oven about 3 minutes or until the toppings are heated through.