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Red Pepper Bruschetta with Goat Cheese

Toasted bread is topped with goat cheese and a sautéed blend of red peppers, onions, and seasoning.  A delicious appetizer for summer or fall.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: appetizers
Cuisine: Italian- American
Keyword: appetizers, goat cheese bruschetta, red pepper bruschetta
Servings: 12 bruschetta pieces
Calories: 164kcal
Author: Katie Shaw


Roasted Red Pepper Topping

  • 4 large red bell peppers, sliced 1/4 inch thin
  • 1 large onion halved then sliced 1/4 inch thin
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 tablespoons white wine vinegar
  • 3 cloves of garlic pressed or finely minced
  • 1/4 teaspoon red pepper flakes
  • 2 roma tomatoes diced OR 1 15 oz can diced tomatoes

To assemble

  • 1 baguette or narrow Italian loaf
  • 1 tablespoon olive oil
  • 8 ounces soft goat cheese


  • Heat 2 tablespoons of the olive oil over medium heat In a large skillet or saute pan.  Add the peppers, onions, and salt.  Cook, stirring occasionally, until vegetables are softened and the edges are slightly browned.
  • Add the remaining 2 tablespoons olive oil, the garlic, crushed red pepper, white wine vinegar, and tomatoes.  Bring to a boil and then reduce heat to a low simmer.  Cook until the tomato juice has cooked off.
  • To make the bruschetta, slice the bread diagonally about 1 inch thick.  Brush with olive oil. Place on a baking sheet and bake at 425 degrees for about 5 minutes, or until lightly browned.  Cool.
  • Top the bread with a thin layer of goat cheese, then a generous amount of the bruschetta topping.  Once assembled, serve immediately.  


The red pepper topping can be made up to 2 days ahead of time and refrigerated. This is also very good on top of grilled chicken.  Grill separately, top, and then warm over indirect heat in grill for a few minutes.


Calories: 164kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 344mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg