Roasted Pepper and Goat Cheese Bruschetta

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 baguette, sliced on the bias about 1/2-inch thick

Extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

1 1/2 tablespoons red wine vinegar 

1 tablespoon honey

2 teaspoons chopped fresh thyme 

Pinch red pepper flakes 

One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced

1 shallot, minced 

2 tablespoons chopped fresh Italian parsley 

One 6-ounce log fresh goat cheese, at room temperature 

Microgreens, for garnish 


  1. Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
  2. Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
  3. Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
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