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roasted red pepper bruschetta served on a cutting board with slices of toasted bread topped with roasted peppers

Roasted Red Pepper Bruschetta

This roasted red pepper bruschetta features smoky, sweet peppers atop crispy toasted bread. Made with simple, fresh ingredients like extra virgin olive oil, basil, and balsamic vinegar, it’s a delicious, easy-to-make appetizer perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Appetizer, Snack
Cuisine: Italian / Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 3 large red bell peppers or mix with yellow/orange for variety
  • 2 tbsp extra virgin olive oil plus extra for brushing bread
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves halved
  • 10 fresh basil leaves torn
  • 1/2 tsp salt
  • 1 loaf of sturdy bread about 1/2 inch slices

Method
 

Preheat the Oven:
  1. Preheat your oven to 400°F.
Roast the Peppers:
  1. Place the bell peppers directly on a baking sheet and roast for 30–35 minutes, until the skins are blistered and soft.
Steam the Peppers:
  1. Once roasted, place the peppers in a bowl, cover tightly with a lid or plastic wrap, and let them steam for 15–20 minutes.
Peel, Seed, and Slice:
  1. After steaming, peel the skins off, remove the stems and seeds, and slice the peppers into strips.
Toss with Seasonings:
  1. In the same bowl, toss the pepper strips with 2 tbsp of olive oil, balsamic vinegar, halved garlic cloves, torn basil leaves, and salt. Adjust seasoning to taste.
Let the Mixture Rest:
  1. Let the mixture rest for at least 30 minutes to allow the flavors to meld. Overnight in the fridge works even better.
Prepare the Bread:
  1. While the pepper mixture rests, brush 1/2-inch thick slices of bread with olive oil. Toast the bread in the oven for 5–7 minutes until golden and crispy.
Assemble:
  1. Once the bread is toasted, rub with a garlic clove (optional), then spoon the roasted pepper mixture onto each slice just before serving.
Serve:
  1. Serve immediately, enjoying the crisp, warm bread paired with the juicy, flavorful pepper topping.

Notes

  • Make sure to choose a sturdy, artisan bread that won’t get soggy when topped.
  • You can add a bit of fresh mozzarella or goat cheese to the bread before adding the pepper topping for a creamy upgrade.
  • The pepper mixture can be stored in the fridge for up to 3–4 days, but don’t assemble the bruschetta until just before serving to maintain the crispiness of the bread.