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Roasted Pepper Bruschetta

Roasted Pepper Bruschetta is the ultimate appetizer! Combining balsamic marinated sweet peppers and goat cheese is a flavor experience you won’t soon forget.

We love bell pepper recipes around here like marinated mini peppers or canned bell peppers and these roasted peppers don’t disappoint!

Roasted Pepper Bruschetta on a platter garnished with basil

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Roasted Pepper Bruschetta!

The inspiration for these came from one of my Favorite Cookbooks; Barefoot Contessa at Home. We were quite smitten with Ina Garten’s Roasted Pepper Sandwiches and knew they would make an incredible bruschetta! If you love roasted red peppers then this is a must try!

Make this Roasted Bell Pepper Bruschetta and everyone will be talking about your appetizers!

What is Bruschetta?

Bruschetta is an Italian appetizer or “antipasto” consisting of a toasted bread called “crostini” with flavorful toppings (tomatoes, vegetables or even cured meats like prosciutto). These are essentially tiny sandwiches that can be consumed in 1 bite.

Up close bruschetta with goat cheese and roasted peppers

What Can I Substitute for Goat Cheese?

Goat cheese is available in most large grocery stores and if you can find it, look for the one labeled “Montrachet” which is a garlic and herb goat cheese, but plain goat cheese will work.

You can substitute goat cheese with cream cheese for this recipe. You can amp up the cream cheese by adding 1 pressed garlic clove and a tablespoon of fresh herbs such as finely minced chives or dill.

Ingredients for Bruschetta with goat cheese, bell peppers, baguette

Important Tips for Roasting Bell Peppers:

  • Always line your baking sheet with foil or you’ll be scrubbing your pan for hours. If you’re worried about aluminum touching your food, keep in mind the bell pepper skins create a barrier that is later removed and discarded.
  • Roast peppers for 30-40 minutes (depending on how large), and turning them a few times while roasting until they are blackened and completely wrinkled, otherwise the skins will be difficult to remove.
  • Covering the roasted peppers and letting them rest 30 minutes makes it easier to remove the skins.

How to roast bell peppers

You can make these marinated bell peppers days ahead and they just get better with time.

Marinated roasted bell peppers

More Crowd-Pleasing Appetizers:

Bruschetta appetizers on a platter

Roasted Pepper Bruschetta

5 from 5 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Roasted Pepper Bruschetta appetizers
Marinated Roasted Pepper Bruschetta is the ultimate appetizer. The combination of balsamic marinated sweet peppers and goat cheese is a flavor experience you won’t soon forget.
Author: Natasha of
Skill Level: Easy/Medim
Cost to Make: $8-$10
Keyword: Bruschetta, Roasted Pepper Bruschetta
Cuisine: American, Italian
Course: Appetizer
Calories: 51 kcal
Servings: 25 Bruschetta


  • 3 large bell peppers red, yellow or orange
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 2 garlic cloves pressed or finely minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 French baguette sliced into 25 slices
  • 4 oz garlic Montrachet or plain goat cheese room temp or cream cheese
  • basil leaves to garnish optional


How to Roast Bell Peppers:

  1. Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.

Make the Marinated Bell Pepper Topping:

  1. Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.

  2. Add 1 1/2 Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.

Toast and Assemble Bruschetta:

  1. Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature. 

  2. Spread a thin layer of goat cheese over the top of toasts then divide the marinated roasted peppers evenly between 25 toasts and garnish with fresh basil.

Nutrition Facts
Roasted Pepper Bruschetta
Amount Per Serving
Calories 51 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 2mg1%
Sodium 171mg7%
Potassium 41mg1%
Carbohydrates 6g2%
Protein 1g2%
Vitamin A 495IU10%
Vitamin C 18.3mg22%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Inna
    November 29, 2019

    Can I use jarred roasted peppers or it won’t be the same? Reply

    • Natasha
      November 29, 2019

      Hi Inna, yes that would work fine to save time, just be sure to still add the flavorings to them since marinated bell peppers by themselves are pretty plain. Reply

  • Gayle Gordon
    June 29, 2019

    Natasha, your videos are the best to learn to cook, and the recipes that I have tried are the best! Reply

    • Natashas Kitchen
      June 30, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Gayle. I’m all smiles! Reply

  • Olga
    March 2, 2019

    I made these last night and had them for breakfast this morning. This bruschetta is so delicious! Reply

    • Natasha
      March 2, 2019

      I’m so glad you enjoyed it!! Isn’t it great that the roasted pepper topping keeps so well? Mmm I’m craving them all over again! Reply

  • marjanne
    February 25, 2019

    I made them twice, they are really good !! Thanks for all your great recipes> Reply

    • Natashas Kitchen
      February 25, 2019

      You’re so welcome, Marjanne! I’m so happy you enjoyed that! Reply

    February 22, 2019

    I feel Capsicums are so lovely looking vegetable, and it’s different colors-red,yellow,green,red. They look so pretty.
    And your recipe is looking so good and colorful. Reply

    • Natashas Kitchen
      February 22, 2019

      Thank you for sharing that with me, Daisy! I’m so happy you enjoyed that! Reply

  • Marie M
    February 20, 2019

    These look great. When I make roasted peppers, I now use white balsamic vinegar instead of the regular brown balsamic vinegar commonly used. The white allows the color of the peppers to shine through and eliminates the ‘muddy’ color that the other balsamic vinegar imparts. Reply

    • Natasha
      February 20, 2019

      I love that idea!! I’ve never tried white balsamic vinegar. I’ll have to look for it in the grocery store. Thanks for the tip! Reply

  • Tanya Schroeder
    February 20, 2019

    I love roasting peppers! This is such a great appetizer and so colorful! Reply

    • Natashas Kitchen
      February 20, 2019

      Thank you for that wonderful review, Tanya! Reply

  • Voula
    February 20, 2019

    This looks so devine! I will definitely make this at my next gathering…but can I use Ricotta cheese instead of goat cheese? Reply

    • Natashas Kitchen
      February 20, 2019

      Hi Voula, I haven’t tried that with ricotta but I think that should work! If you experiment please let me know how you like that! Reply

      • Voula
        February 21, 2019

        Yes I have tried roasted red peppers on ricotta on crostini bread with a drizzle of balsamic. I will try your recipe next time with ricotta cheese. Reply

  • Lexee
    February 19, 2019

    WOW! This looks so yummy! Cannot wait to try it! Reply

    • Natashas Kitchen
      February 20, 2019

      Thank you Lexee! I hope you love it! Reply

  • Jessica
    February 19, 2019

    Oh my gosh SO GOOD! Thank you! Reply

    • Natashas Kitchen
      February 19, 2019

      You’re very welcome, Jessica! I’m so happy you enjoyed this Bruschetta! Reply

  • Sommer
    February 19, 2019

    This has to be one of my favorite appetizers! Reply

    • Natashas Kitchen
      February 19, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Charity
    February 19, 2019

    I love bruschetta but my husband hates tomatoes. This is the perfect compromise. Thanks for the inspiration! Reply

    • Natasha
      February 19, 2019

      Oh that is so perfect!! I hope you both love this roasted pepper bruschetta! Reply

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