Bruschetta with Red Peppers and Goat's Cheese

Top Review by Meryl

Excellent! I used the broiler instead of the oven to both roast the peppers and toast the bread - Watch the bread closely if using the broiler - it's browned in under a minute. I didn't bother to drizzle extra olive oil on the bruschetta and the only time I used salt and black pepper was in the olive oil/bell pepper mixture. Note: The recipe states to use 2 cloves garlic, peeled, but the garlic cloves should be cut in half, with the cut sides rubbed onto the bread. Also, the toasted bread, (I used a French Baguette), should be lightly toasted - more browned on the edges, lighter in the middle. Use a good, soft goat cheese! This is delicious!!!

Ingredients Nutrition


  1. Preheat the oven to 375F.
  2. Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
  3. Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
  4. Peel the peppers, cut open and remove the stem and seeds.
  5. Tear pepper flesh into strips.
  6. Dress with olive oil, salt and black pepper, and basil.
  7. Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
  8. Lay the peppers on top and crumble the goat's cheese over them.
  9. Dribble over a little more olive oil and serve

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