• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Appetizer

    Roasted Red Pepper and Ricotta Bruschetta

    Published: Jun 6, 2013 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 17 Comments · This post may contain affiliate links.

    roasted red pepper and ricotta bruschetta

    Roasted Red Pepper and Ricotta Bruschetta

    Roasted Red Pepper and Ricotta Bruschetta is a crisp baguette topped with ricotta and a mixture of red peppers, capers, and basil that makes a great appetizer or light summer meal.

    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?

    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 focused on fresh produce that my neighbors grew in their gardens.  Roasted red peppers nearly always played a part.

    red pepper bruschetta topping in a clear mixing bowl

    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.

    More Summer Recipes

    • Summer Berry Cobbler
    • Nectarine, Arugula and Crispy Pancetta Summer Salad
    • Grilled Summer Vegetable and Pesto Pizza
    • Caprese Skewers; An Easy Summer Appetizer
    • Muffin Pan Strawberry Shortcakes
    • Slow-Cooker Brown Sugar Baked Beans
    • Watermelon, Feta and Arugula Salad
    • Pesto Pasta Salad
    • Instant Pot Italian Pasta Salad
    • BBQ Chicken Salad
    • Sweet and Spicy Grilled Shrimp with Pineapple Salsa
    • BBQ Pulled Chicken

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Grill Pan or Half Sheet Pan
    • Silicone Basting Brush

    bruschetta with a bite taken out of it

    Print Recipe
    4 from 2 votes

    Roasted Red Pepper and Ricotta Bruschetta

    Crisp baguette topped with ricotta and a mixture of red peppers, capers, and basil is a bruschetta that makes a great appetizer or light summer meal.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Appetizer
    Cuisine: Italian
    Keyword: easy appetizer, party and entertaining, summer, vegetarian
    Servings: 4
    Calories: 243kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowl
    • Grill Pan or Half Sheet Pan

    Ingredients

    • ½ cup Roasted Red Peppers, chopped (see note)
    • 1 tablespoon Red Onion, finely chopped
    • 1 tablespoon Capers, drained
    • 5 leaves Fresh Basil, thinly sliced
    • 1 teaspoon Balsamic Vinegar
    • 8 slices Baguette
    • ½ cup Whole Milk Ricotta

    Instructions

    • 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.
    • 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.)
    • Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the red pepper mixture. Serve immediately.

    Notes

    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

    Serving: 2g | Calories: 243kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 577mg | Fiber: 2g | Sugar: 4g

    *This post contains affiliate links*

    Related

    « Sriracha White Bean Dip
    Crispy Skillet Hash Browns with Fried Eggs and Arugula »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Liz

      June 06, 2013 at 7:45 am

      Looks so delicious. Thank you! Have a great evening.

      Reply
    2. Averie @ Averie Cooks

      June 06, 2013 at 5:03 pm

      I could make a meal out of bruschetta! Love it! And the peppers are right up my alley!

      Reply
    3. Alyssa {Suitcases & Sweets}

      June 06, 2013 at 8:31 pm

      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 🙂

      Reply
    4. Justine @ Cooking and Beer

      June 06, 2013 at 9:52 pm

      Yum! I feel like red peppers so often get the shaft! I love that you highlighted them in this recipe and I love love bruschetta. Definitely trying this one out! Thanks for sharing =).

      Reply
    5. joan

      June 06, 2013 at 10:34 pm

      Perfect summer meal. I was just going to roast some tomatoes. I think I'll switch it up. Thanks!

      Reply
      • Jess

        June 07, 2013 at 7:04 am

        Joan - tomatoes would be great! Fabulous idea - I think I'll try that variation next time.

        Reply
    6. Mimi

      June 06, 2013 at 11:53 pm

      Yum! Great combo - red bell peppers and capers!

      Reply
    7. Anne ~ Uni Homemaker

      June 07, 2013 at 5:09 am

      I love the idea of using roasted red pepper instead of tomatoes here. Will be putting this on my to-make list. Pinning! YUM!

      Reply
    8. kristine

      June 07, 2013 at 7:15 pm

      great substitute for those with husbands avoiding tomatoes due to acid reflux 🙂

      Reply
    9. Debra

      June 08, 2013 at 2:25 pm

      Perfect for a meal in the patio (or under the stars). 🙂

      Reply
    10. Ashley

      June 08, 2013 at 7:56 pm

      Adults should definitely get a summer vacation! I fully support this plan : ) And these bruschetta sound fantastic - anything with roasted red peppers, ricotta and basil is good in my book!

      Reply
    11. Claudia ~ Food with a View

      June 09, 2013 at 5:34 am

      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.

      Reply
    12. Yasmeen | Wandering Spice

      June 11, 2013 at 6:11 pm

      What a lovely recipe, and I'm so glad you stopped by Wandering Spice so I could find your beautiful site. We are huge fans of roasted peppers, and have quite a few of them after our pepper crop this summer. My husband is also a fiend for ricotta, so it will take very little convincing to add this to our weekend brunch menus!

      Reply
      • Jess

        June 11, 2013 at 6:36 pm

        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).

        Reply
    13. Heather {A Fire Pole in the Dining Room}

      June 11, 2013 at 11:43 pm

      1. This looks ah-mazing and perfect for my tomato averse husband.
      2. I'll totally co-chair your movement for adult summer vacation.

      Reply
      • Jess

        June 12, 2013 at 6:07 am

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef