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.
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.
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.
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.
Drizzle with balsamic glaze just before serving.
Arrange on a platter for immediate enjoyment.
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.
Drink: Sauvignon Blanc, Pinot Grigio, or a light sparkling rosé.
Other bites: Olive tapenade crostini, marinated artichokes, or grilled halloumi skewers.
* 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.
12 servings