Roasted Red Pepper and Ricotta Bruschetta

Shouldn’t adults get a summer vacation?  I’ve been thinking lately that we really all could use a few weeks to sleep late, go for picnics, and spend hours in the swimming pool.  How can we make that happen?

Roasted Red Pepper and Ricotta Bruschetta

While I work out a plan to implement a summer-vacation-for-adults policy, I’ll be serving picnic-worthy meals like these bruschetta.  I spent a year living in a remote town in Romania after college and summer meals were something to celebrate.  We ate most of them outside under the stars.  Summer meals there were simple and heavily focussed on fresh produce that my neighbors grew in their gardens.  Roasted red peppers nearly always played a part.

Roasted Red Pepper Bruschetta Topping :: Inquiring Chef


These bruschetta are a great alternative to the more common version topped with tomatoes.  If you have a grill, use it to toast the bread.  The grill gives it that delicious smoky flavor.  Otherwise, the oven works great to give the bread a crispness that holds up to the creamy ricotta and red pepper topping.

Roasted Red Pepper and Ricotta Bruschetta
Prep time
Cook time
Total time
Crisp baguette topped with ricotta and a mixture of red peppers, capers, and basil. These bruschetta make a great appetizer or light summer meal.
Recipe type: Appetizer, Vegetarian
Serves: 4 (2 pieces per person)
  • ½ cup chopped roasted red peppers (see note)
  • 1 Tablespoon finely chopped red onion
  • 1 Tablespoon capers, drained
  • 5 leaves fresh basil, thinly sliced
  • 1 teaspoon balsamic vinegar
  • 8 slices baguette
  • ½ cup whole milk ricotta
  1. In a small bowl, combine the roasted red peppers, red onion, capers, basil, and balsamic vinegar. Refrigerate for at least one hour (and up to 2 days) to let the flavors come together.
  2. Preheat the oven to 350 degrees F. (or prepare a grill). If using the oven, spread the baguette out on a baking sheet, lightly brushing both sides with olive oil. Bake until lightly toasted, about 5 minutes. Flip them to toast the other side. (Or toast both sides of the bread on the grill.)
  3. Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.
For this recipe, I halve two red bell peppers, discard the seeds and stem, and roast on a baking sheet (cut side down) under the oven's broiler until the skin blisters and turns black. Allow the peppers to cool. Peel and discard the skins. Alternatively, use store-bought roasted red peppers. Just drain them well if they are stored in olive oil.
Nutrition Information
Serving size: 2 slices Calories: 243 Total Fat: 5g Saturated fat: 3g Carbohydrates: 40g Sugar: 4g Sodium: 577mg Fiber: 2g Protein: 10g Cholesterol: 15mg



Roasted Red Pepper and Ricotta Bruschetta



  1. says

    I am 100% on-board with adult summer vacation! Let’s put our heads together and figure this one out… In the meantime, I have a tip for you on peeling roasted peppers (decidedly the worst thing about them). If you allow them to cool in a closed paper bag after charring, they are MUCH easier to peel! Your bruschetta look delicious and perfect for a summertime party. xo :)
    Alyssa {Suitcases & Sweets} recently posted..First on the First: CroquemboucheMy Profile

  2. says

    How very lovely! And what a nice idea to use roasted bell pepper instead of tomatoes. When bell peppers are in season (I love especially the slim and long ones like they are used a lot in Arabian cuisine), I roast some of it quite often. I will keep in mind this recipe as a wonderful way to make use of them.

    • says

      Thanks Yasmeen! So glad to have found your wonderful site as well, and your gardening has me absolutely captivated (and a tiny bit jealous of all that great produce).

    • says

      Tomato averse? Is he really? I suspect you could definitely use a summer vacation, Heather – that is quite a project you guys have going on at the fire house!


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