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!
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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.
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.
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.
You can make these marinated bell peppers days ahead and they just get better with time.
More Crowd-Pleasing Appetizers:
- Cucumber Shrimp Appetizers that fly off the plate!
- Avocado Canapés with cream cheese spread
- Coconut Shrimp with the best dipping sauce!
- Spinach Artichoke Dip – our #1 appetizer for years
Roasted Pepper Bruschetta
Ingredients
- 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
Instructions
How to Roast Bell Peppers:
- 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:
- 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.
- 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:
- 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.
- 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 Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
One of my and my family’s favourites!! Always a winner with guests as well!
So glad to hear that!
How long with the marinated peppers last in the refrigerator. I have them in the marinade bowl with plastic wrap and don’t need them for five days. Too long?
You can make these marinated bell peppers days ahead, that should be fine!
I truly love seeing you cook. I’ve made several items and they are all excellent.
Your personality and your enthusiasm are charming.
Thank you!!
Aww, you’re so nice! Thank you Kathy! I hope you give more of my recipes a try soon!
I made these and everyone in my family loved them! I used garlic and chive cream cheese and put a little bit of balsamic glaze on top. I love the marinated peppers and put them in my pasta salads now too! Great recipe!!!
I’m so glad you enjoyed it, Lily! Thank you so much for sharing that great feedback with me!
Could you add some balsamic glaze on top?
Hi Nancy, I haven’t tested that, but it sounds delicious! If you happen to experiment, I would love to know how you like that.
I made the baked jelly donuts for Fat Tuesday and made door to door deliveries to several folks who just loved them! I will be making them again.
That’s just awesome! Thank you for sharing your wonderful review, Annette!
Would it work to cut the seeds and membrane out of the peppers before roasting them?
Hi Joanne, I have always done it afterward and roasted the peppers whole, but I think that could work to do it ahead of time.
This is amazing. I made them at least 5 times for my family and friends, absolutely everyone loves it! Making it again today for my boyfriend ^^
Thank you, Natasha!
That’s so great! It sounds like you have a new favorite!
I can never find a link where you say you will indicate a kitchen utensil that you recommend?
Hi Lurene, you can find the kitchen tools that I use on our Amazon Page. I hope that helps!
I tried this bruschetta yesterday and it was delicious. Everyone likes it. Thank you natahaskitchen
My pleasure, so happy to hear that everyone loved it!
Can I use jarred roasted peppers or it won’t be the same?
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.
Natasha, your videos are the best to learn to cook, and the recipes that I have tried are the best!
Awww that’s the best! Thank you so much for sharing that with me, Gayle. I’m all smiles!
I made these last night and had them for breakfast this morning. This bruschetta is so delicious!
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!
I made them twice, they are really good !! Thanks for all your great recipes>
You’re so welcome, Marjanne! I’m so happy you enjoyed that!
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.
Thank you for sharing that with me, Daisy! I’m so happy you enjoyed that!
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.
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!
I love roasting peppers! This is such a great appetizer and so colorful!
Thank you for that wonderful review, Tanya!
This looks so devine! I will definitely make this at my next gathering…but can I use Ricotta cheese instead of goat cheese?
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!
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.
WOW! This looks so yummy! Cannot wait to try it!
Thank you Lexee! I hope you love it!
We have a lot of garden peppers to preserve. I don’t have balsamic vinegar on hand. What can I substitute?
Hi Sandy, I haven’t tried those substitutions, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
Oh my gosh SO GOOD! Thank you!
You’re very welcome, Jessica! I’m so happy you enjoyed this Bruschetta!
This has to be one of my favorite appetizers!
I’m so happy to hear that! Thank you for sharing your great review!
I love bruschetta but my husband hates tomatoes. This is the perfect compromise. Thanks for the inspiration!
Oh that is so perfect!! I hope you both love this roasted pepper bruschetta!
I have to try this. I’m not a tomato fan, but I like roasted peppers.