Bruschetta With Goat Cheese & Roasted Peppers

Last month was a difficult one for me as my Mother passed away on March 19th. My Mom loved my cooking and enjoyed eating just about anything I would make, but her favorite dishes were crab cakes, any type of pasta, and any meal that included goat cheese and roasted peppers.

We had a running joke that if we were having pizza night and Mom was over, I never had to ask her what type of pizza she would want because we all knew she would say she would love roasted peppers and goat cheese if I had it on hand. I always had goat cheese in the refrigerator if Mom was visiting, and I tried to have some roasted sweet peppers on hand for her as well.

Getting through the difficult days after Mom passed had me spending a lot of time in the kitchen, which is my happy place, and I pulled out several recipes using Mom’s favorite ingredients. As well as a delicious Pasta With Goat Cheese & Roasted Peppers, I made this easy appetizer of toasted bread slices topped with creamy goat cheese and roasted pepper strips. Though I never made this bruschetta for Mom, I know she would love it!

Though you could use a jar of roasted peppers for this dish, I find making your own roasted peppers results in a much more flavorful result. The preservatives that they use in jarred peppers tend to cover the natural sweetness of the peppers for me.

If you want a quick and easy appetizer recipe though, using a jar of pre-roasted peppers would certainly simplify your preparation! Because this dish is such a simple one, you just need to use the best ingredients. Choose a very creamy, spreadable goat cheese, and a crusty baguette for the best results.

The only other ingredients required are fresh basil leaves, cracked black pepper, and a drizzle of full-flavored extra virgin olive oil. This is a great appetizer to throw together when friends top by as it takes only minutes to assemble and everyone loves it.

Buon Appetito!
Deborah Mele 

Bruschetta With Goat Cheese & Roasted Peppers

Bruschetta With Goat Cheese & Roasted Peppers

Yield: Serves 4 - 6
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

An easy to assemble appetizer that is great year round.


  • 1 Crusty Baguette, Sliced Diagonally About 1/2-inch Thick
  • 1/2 Cup Extra Virgin Olive Oil (Plus Extra For Drizzling)
  • 1 (6 Ounce) Log Creamy Goat Cheese At Room Temperature
  • 1 (16 Ounce Jar) Roasted Pepper, Drained & Patted Dry
  • or
  • 1 Recipe Roasted Peppers
  • Sea Salt & Cracked Black Pepper
  • 10 Large Fresh Basil Leaves


  1. Preheat the broiler to high heat, and lay the bread slices flat on a baking sheet.
  2. Brown both sides of the bread until light golden brown, then brush one side of each slice with olive oil.
  3. Spread each slice with the goat cheese.
  4. Slice the roasted peppers into thin strips, and then arrange two or three strips on each slice of bread.
  5. Season with salt and pepper and lightly drizzle with olive oil.
  6. Roll the basil leaves up lengthwise, and using a sharp knife, cut into thin strips.
  7. Sprinkle the fresh basil over the bruschetta, then arrange them on a platter and serve.
Nutrition Information:
Yield: 4 Serving Size: 3 slices
Amount Per Serving: Calories: 496Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 3mgSodium: 667mgCarbohydrates: 45gFiber: 2gSugar: 5gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.