Crispy toasted baguette slices are topped with creamy goat cheese and sweet, smoky roasted red peppers, then drizzled with a balsamic glaze. This colorful bruschetta balances tangy, savory, and sweet flavors—perfect for garden parties, wine pairings, or holiday spreads.
Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
12 pieces (serves 6–8 as an appetizer)
For the Bruschetta
1French baguette, sliced into 12 thin rounds
2tbspolive oil (plus extra for drizzling)
1clovegarlic, peeled and halved
6ozsoft goat cheese, at room temperature
2large roasted red peppers, sliced into thin strips (jarred or homemade*)
For Garnish
2tbspfresh basil, finely chopped or in small leaves
3tbspbalsamic glaze (store-bought or homemade**)
Freshly cracked black pepper, to taste
Roast the Peppers (If Not Using Jarred)
1
Preheat oven to 450°F (230°C) or heat a grill to high.
Place whole red peppers directly on the rack (oven) or over the flame (grill) until skin blisters and blackens, turning occasionally (~15 minutes).
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove seeds, and slice into thin strips.
Toast the Bread
2
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet. Brush lightly with olive oil.
Bake for 6–8 minutes until golden and crisp.
While warm, rub the cut side of garlic over each slice for a hint of flavor.
Assemble the Bruschetta
3
Spread each toasted slice generously with goat cheese.
Arrange 2–3 strips of roasted red pepper over the cheese.
Sprinkle with fresh basil and a light crack of black pepper.
Finish & Serve
4
Drizzle with balsamic glaze just before serving.
Arrange on a platter for immediate enjoyment.
Tips & Variations
5
Extra flavor: Add a thin slice of prosciutto under the peppers for a salty contrast.
Make ahead: Toast bread and prep toppings separately—assemble right before serving to keep bread crisp.
Herb boost: Mix chopped chives or thyme into the goat cheese for extra aromatics.
Cheese swap: Try whipped feta for a tangier variation.
Suggested Pairings
6
Drink: Sauvignon Blanc, Pinot Grigio, or a light sparkling rosé.
Other bites: Olive tapenade crostini, marinated artichokes, or grilled halloumi skewers.
7
*Homemade roasted peppers add depth, but jarred versions save time and still deliver great flavor. **To make balsamic glaze, simmer ½ cup balsamic vinegar with 1 tbsp honey until reduced by half.
Ingredients
12 pieces (serves 6–8 as an appetizer)
For the Bruschetta
1French baguette, sliced into 12 thin rounds
2tbspolive oil (plus extra for drizzling)
1clovegarlic, peeled and halved
6ozsoft goat cheese, at room temperature
2large roasted red peppers, sliced into thin strips (jarred or homemade*)
For Garnish
2tbspfresh basil, finely chopped or in small leaves
3tbspbalsamic glaze (store-bought or homemade**)
Freshly cracked black pepper, to taste
Directions
Roast the Peppers (If Not Using Jarred)
1
Preheat oven to 450°F (230°C) or heat a grill to high.
Place whole red peppers directly on the rack (oven) or over the flame (grill) until skin blisters and blackens, turning occasionally (~15 minutes).
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove seeds, and slice into thin strips.
Toast the Bread
2
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet. Brush lightly with olive oil.
Bake for 6–8 minutes until golden and crisp.
While warm, rub the cut side of garlic over each slice for a hint of flavor.
Assemble the Bruschetta
3
Spread each toasted slice generously with goat cheese.
Arrange 2–3 strips of roasted red pepper over the cheese.
Sprinkle with fresh basil and a light crack of black pepper.
Finish & Serve
4
Drizzle with balsamic glaze just before serving.
Arrange on a platter for immediate enjoyment.
Tips & Variations
5
Extra flavor: Add a thin slice of prosciutto under the peppers for a salty contrast.
Make ahead: Toast bread and prep toppings separately—assemble right before serving to keep bread crisp.
Herb boost: Mix chopped chives or thyme into the goat cheese for extra aromatics.
Cheese swap: Try whipped feta for a tangier variation.
Suggested Pairings
6
Drink: Sauvignon Blanc, Pinot Grigio, or a light sparkling rosé.
Other bites: Olive tapenade crostini, marinated artichokes, or grilled halloumi skewers.
7
*Homemade roasted peppers add depth, but jarred versions save time and still deliver great flavor. **To make balsamic glaze, simmer ½ cup balsamic vinegar with 1 tbsp honey until reduced by half.
