Home > Appetizers > Roasted Pepper Bruschetta

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

This post may contain affiliate links. Read my disclosure policy.

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 23 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 45 minutes

Ingredients 

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

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

51kcal Calories6g Carbs1g Protein2g Fat2mg Cholesterol171mg Sodium41mg Potassium495IU Vitamin A18.3mg Vitamin C16mg Calcium0.5mg Iron
Nutrition Facts
Roasted Pepper Bruschetta
Amount per Serving
Calories
51
% Daily Value*
Fat
 
2
g
3
%
Cholesterol
 
2
mg
1
%
Sodium
 
171
mg
7
%
Potassium
 
41
mg
1
%
Carbohydrates
 
6
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
495
IU
10
%
Vitamin C
 
18.3
mg
22
%
Calcium
 
16
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American, Italian
Keyword: Bruschetta, Roasted Pepper Bruschetta
Skill Level: Easy/Medim
Cost to Make: $8-$10
Calories: 51

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

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Linda
    February 9, 2023

    One of my and my family’s favourites!! Always a winner with guests as well!

    Reply

    • NatashasKitchen.com
      February 10, 2023

      So glad to hear that!

      Reply

  • Cecilia
    October 19, 2022

    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?

    Reply

    • Natasha's Kitchen
      October 20, 2022

      You can make these marinated bell peppers days ahead, that should be fine!

      Reply

  • Kathy
    May 3, 2022

    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!!

    Reply

    • Natashas Kitchen
      May 3, 2022

      Aww, you’re so nice! Thank you Kathy! I hope you give more of my recipes a try soon!

      Reply

  • Lily
    April 21, 2021

    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!!!

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so glad you enjoyed it, Lily! Thank you so much for sharing that great feedback with me!

      Reply

  • Nancy Cox
    April 5, 2021

    Could you add some balsamic glaze on top?

    Reply

    • Natashas Kitchen
      April 5, 2021

      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.

      Reply

  • Annette Rady
    April 2, 2021

    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.

    Reply

    • Natashas Kitchen
      April 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Annette!

      Reply

  • Joanne
    February 5, 2021

    Would it work to cut the seeds and membrane out of the peppers before roasting them?

    Reply

    • Natasha
      February 7, 2021

      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.

      Reply

  • Yulia
    November 9, 2020

    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!

    Reply

    • Natashas Kitchen
      November 9, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Lurene
    June 10, 2020

    I can never find a link where you say you will indicate a kitchen utensil that you recommend?

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Hi Lurene, you can find the kitchen tools that I use on our Amazon Page. I hope that helps!

      Reply

  • Charmaine Gatt
    May 17, 2020

    I tried this bruschetta yesterday and it was delicious. Everyone likes it. Thank you natahaskitchen

    Reply

    • Natasha's Kitchen
      May 17, 2020

      My pleasure, so happy to hear that everyone loved it!

      Reply

  • 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

  • DAISY JAGGARWAL
    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

      • Sandy
        October 7, 2022

        We have a lot of garden peppers to preserve. I don’t have balsamic vinegar on hand. What can I substitute?

        Reply

        • Natashas Kitchen
          October 7, 2022

          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.

          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

    • Al
      October 7, 2022

      I have to try this. I’m not a tomato fan, but I like roasted peppers.

      Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.