Roasted red pepper bruschetta

SmartPoints® value per serving
Total Time
11 min
7 min
4 min
The mark of a great appetizer is two-fold; fast and flavorful. This Italian-inspired dish has it all, its ready in about 10 minutes and even more eye-catching with red and yellow bell peppers. Hard type goat cheese can be Pecorino Romano or Gouda, but softer goat cheese can work as well. Watch the oven to make sure the cheese does not over brown. The tang of the sourdough is perfect against the sweet pepper topping. Olives further highlight the sweet and savory with a salty component. Quick and tasty, this is a new go-to for football Saturdays and fancy dinner parties.


Sourdough bread

1 slice(s), medium, (15 - inch)

Roasted red peppers (packed in water)

14 oz, drained and sliced


12 medium, kalamata, coarsely chopped

Uncooked shallot(s)

2 Tbsp, minced

Olive oil

1 Tbsp

Balsamic vinegar

1 Tbsp

Dried thyme

½ tsp

Black pepper

¼ tsp, freshly ground

Hard-type goat cheese

2 oz, crumbled


  1. Preheat the broiler. Slice the baguette in half lengthwise and place cut-side up on the broiler rack.
  2. Combine the bell peppers, olives, shallots, oil, vinegar, thyme, and pepper in a medium bowl. Spoon the mixture evenly over the cut sides of the baguette halves, then top evenly with the goat cheese. Broil 5 inches from the heat until the cheese begins to soften and the edges of the baguette are lightly browned, about 4 minutes. Cut each baguette half into 15 slices and serve warm. Yields 3 slices per serving.