Ingredients

1. 1 loaf (18 inch) baguette French bread (8 oz), cut into 1/2-inch-thick slices (about 30)
2. 3 tablespoons olive oil
3. 1/2 cup finely chopped red bell pepper
4. 1/2 cup finely chopped yellow bell pepper
5. 3 tablespoons finely chopped red onion
6. 2 cloves garlic, finely chopped
7. 1/2 teaspoon salt
8. 1/2 teaspoon chopped fresh oregano leaves
9. 1/2 teaspoon chopped fresh thyme leaves
10. 1/4 cup reduced-fat balsamic vinaigrette
11. 20 pitted kalamata olives, finely chopped (1/3 cup)
12. 1/4 cup crumbled feta cheese (1 oz)
13. 3 tablespoons finely chopped fresh parsley, if desired

Steps

1. 1 Heat oven to 375°F. In 15x10-inch pan with sides, place bread slices in single layer. Using pastry brush, lightly brush tops of slices with about 2 tablespoons of the oil. Bake 8 to 10 minutes or until lightly browned and crisp.
2. 2 Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat 1 to 2 minutes or until hot. Add bell peppers, onion, garlic, salt, oregano and thyme. Cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
3. 3 Transfer vegetables to medium bowl. Add vinaigrette and olives; stir until vegetables are coated.
4. 4 Top each bread slice with 1 teaspoon vegetable mixture. Sprinkle with cheese and parsley.

Ingredients

Chicken Wings

1. 1 container (6 oz) Liberté® Méditerranée lemon yogurt
2. 1/4 cup extra-virgin olive oil
3. 2 tablespoons lemon juice
4. 2 cloves garlic, finely chopped
5. 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
6. 1 teaspoon salt
7. 1/4 teaspoon pepper
8. 24 Tzatziki Sauce
9. 1/4 cup sour cream
10. 1/4 cup chopped cucumber
11. 2 tablespoons chopped red onion
12. 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
13. 1/4 teaspoon salt
14. 1 teaspoon lemon juice