Roasted Red Pepper, Tomato and Goat Cheese Bruschetta

This was a recipe born of needing to use stuff up before we leave on vacation. I had 2 roma tomatoes and a going to stale baguette, which isn’t quite enough to make bruschetta for more than one. So I decided to toss in roasted red peppers (which hubby will eat) and some of my favorite goat cheese.


  • roma tomatoes (I used 2 but I was making a very small batch)
  • roasted red peppers (approximately the same quantity as the tomatoes)
  • 1 tsp oil from a jar of sun dried tomatoes
  • goat cheese
  • basil (5-6 leaves, finely chopped–fresh is best, but dried if that’s not available)
  • 2 cloves garlic, minced
  • 2 tsp extra virgin olive oil
  • splash of balsamic vinegar (or more if you prefer)
  • salt and pepper to taste
  • 1 baguette


  1. Preheat oven to 450 degrees.
  2. Slice baguette on the diagonal, approximately 1/2 inch thick slices
  3. Parboil the tomatoes for 1 minute to loosen the skin.
  4. Using a sharp knife, remove the skin, then seed the tomato, also removing the stem portion.
  5. Finely dice the tomatoes.
  6. Finely dice approximately the same amount of roasted red peppers (this will vary depending on how many tomatoes you use!)
  7. Peel and finely mince the garlic
  8. Add tomatoes, red peppers, garlic, olive oil, oil from the sun dried tomatoes, the basil, balsamic vinegar, salt, and pepper to a bowl and mix well. Set aside.
  9. Arrange baguette slices on a baking sheet and drizzle with olive oil. You may have to do this in batches.
  10. Bake slices 5-6 minutes or until they just start to turn golden brown
  11. Arrange bread on serving platter olive oil side up and top with bruschetta and crumbled goat cheese.

Printable version.

This recipe on Key Ingredient.

This recipe on FoodBuzz.

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